White Peppers

White pepper is made from the dried, unripe berries of the Piper nigrum plant, the same plant that yields black pepper. The outer skin of the berry is removed through a soaking and rubbing process, leaving the inner seed. This results in a milder, less pungent flavor than black pepper, with a slightly different aroma.

White pepper is primarily used as a spice to add a subtle peppery flavor to foods. It is often chosen over black pepper when a white or light color is desired in the finished dish, such as in white sauces, gravies, mashed potatoes, and lighter-colored soups. Manufacturers use it to provide a mild heat and distinct flavor without adding dark specks.

White pepper is generally recognized as safe (GRAS) by the FDA when used as a spice. It is a common culinary ingredient with no significant health concerns associated with typical consumption levels. International bodies like JECFA have evaluated various pepper extracts and compounds, but specific evaluations for white pepper as a whole spice are not widely cited. Its primary contribution to the diet is flavor, not significant nutritional value.