White pepper (ground)

White pepper is made from fully ripened peppercorns that have had their outer black skin removed before drying, giving it a milder, more subtly earthy flavour than black pepper. It is used in pale sauces and dishes, such as white sauces and some Asian soups, where the dark specks of black pepper would be visually undesirable. Its flavour is generally considered slightly more fermented and less sharp than black pepper.

Grinding reduces an ingredient to a fine, even texture that generally packs more densely than a whole or crushed form.

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