White Pepper

White pepper is a spice derived from the dried fruit of the Piper nigrum plant, the same plant that produces black pepper. It is made by harvesting fully ripe pepper berries, soaking them in water to soften the outer layer, and then removing the dark skin to reveal the lighter-colored inner seed.

Manufacturers add white pepper primarily as a flavoring agent to provide a pungent, earthy taste. It is often preferred in light-colored dishes, such as white sauces, mashed potatoes, and cream soups, where the dark specks of black pepper would be visually undesirable.

In the United States, white pepper is generally recognized as safe (GRAS) by the FDA when used as a flavoring in food. When consumed in typical food amounts, it is not known to cause adverse health effects. As a natural spice, white pepper is considered a food ingredient rather than a food additive, and therefore, bodies like JECFA and EFSA typically do not conduct specific evaluations or set acceptable daily intake (ADI) limits for it.