White Pepper is derived from fully ripe Piper nigrum berries, with the outer skin removed, giving it a milder, earthy, and slightly fermented flavor compared to black pepper. Commonly used in light-colored sauces, soups, and Asian cuisine, it adds a subtle heat without altering the dish’s appearance. Known for its digestive and anti-inflammatory properties, White Pepper is valued both as a culinary spice and a natural remedy. Its smooth, refined taste makes it a preferred choice for delicate flavors.