The story of the white pepper seed is deeply intertwined with that of the black pepper seed, since both come from the same fruit. The grains of black and white pepper come from the holes of the plant Piper nigrum. They differ in that the peppercorns have removed the dark skin, which changes both the taste and the appearance of the spice. White Pepper is generally considered a slightly milder version of the common black pepper.



The flavor profile of white pepper

White pepper has a milder, simpler taste than black pepper beans, as much of the complexity and heat of the pepper seed lies in its dark skin. The aroma is quite different from that of black pepper.



What is white pepper?

Pepper is the berry of a tropical vine. To produce white pepper, the outer skin of the ripe berries is removed, and the hardcore is then dried in the sun. White pepper has a warm and spicy taste with less aroma, but a warmer taste than black pepper.



The white pepper consists only of the inside of the berry, with the pericarp being removed. The berry is harvested fully ripe, dried, and marketed in whole or powdered forms.



Uses of White pepper

White pepper is mainly used in light dishes such as white sauces and mashed potatoes for aesthetic reasons.



It is also common in Chinese cuisine in aromatic Vietnamese soups and pork dishes.



It combines very well with salads, cold cuts, sandwiches, and tomatoes and is mainly used as an aromatic agent.





Countries of production

Over the last 20 years, pepper exports have increased from 76,816 tons to 197,447 tons, recording an annual growth rate of 5%. Today, Vietnam is in fact the largest producer and exporter of pepper in the world, accounting for 34%, while India has 19% of this spice.





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