Source: White pepper comes from the same plant as black pepper, but it is made by removing the outer layer of the peppercorn.

Flavor: It has a milder, less pungent flavor than black pepper.

Culinary Use: Commonly used in light-colored sauces, soups, and dishes where a subtle spice is desired.

Health Benefits: Contains antioxidants and has been traditionally used to aid digestion and improve circulation.

Color: It is pale, often used for aesthetic reasons in pale-colored foods to maintain appearance.