White Pepper: production and Culinary Uses

Common Name: Black Pepper

Scientific Name: *Piper nigrum*. It belongs to the Pepperaceae family, which is part of the order Pepperyles, a class of flowering plants (angiosperms).

Description: White pepper is made from ripe black peppercorns by soaking them in water for approximately 10 days. After soaking, the rinds of the fermented fruit are removed. Removing the rind also removes the compounds that give black pepper its pungent aroma and spicy taste, resulting in white pepper with a different flavor and a milder spiciness than black pepper.

Culinary Uses: White pepper is often used in dishes that require a peppery tang, especially in dishes where black spots are undesirable, such as white sauces and potato dishes. Ground white pepper is also used to add a distinctive flavor to soups and sauces [which are usually made with oil, ginger, spices, and herbs, and in which meat and fish are marinated before cooking to tenderize them].

In Chinese cuisine, ground white pepper is used to add a distinctive flavor to meat, poultry, and spiced stir-fries.