White Pepper & Black Pepper

White pepper and black pepper are the same spice, derived from the dried berries of the *Piper nigrum* plant. Black pepper is made from the whole, unripe berries that are cooked and dried. White pepper is made from the ripe berries, with the outer skin removed before drying, resulting in a milder flavor and different color.

Pepper is primarily used to add flavor and a mild heat to foods. It is a common seasoning in a vast array of savory dishes, including soups, sauces, meats, vegetables, and pasta dishes. Manufacturers use it to enhance the overall taste profile of packaged foods.

Pepper is generally recognized as safe (GRAS) by the FDA for use as a spice and flavoring. It is not typically associated with significant health concerns when consumed in amounts typically found in food. International bodies like JECFA have evaluated spices, and pepper is widely used without specific intake limits set. There is ongoing research into the potential health benefits of compounds found in pepper, such as piperine, but these are not established health claims.