White Pepper

White pepper comes from the same plant as black pepper, but differs in its processing. Ripe berries are soaked in water to remove the outer skin, resulting in a pale grain with a subtler yet penetrating heat. In the kitchen it is used primarily where black pepper would disrupt the colour of a dish, in white sauces, mashed potatoes, light soups or fish dishes. Its aroma is less complex than that of black pepper, but the spiciness is comparable. In Asian cuisine white pepper is more popular than black and forms the base of many traditional recipes. Freshly ground gives the best result.