white pepper
See also: black pepper
Pepper made from the same berry as black pepper, but soaked until the dark outer skin loosens and can be removed before drying; the result is milder and less complex than black pepper, with a faintly fermented, earthy edge and no dark flecks.
Buying guidance
Buy it specifically for pale dishes (white sauces, mashed potatoes, light-colored soups) where black pepper's specks would show -- outside that visual reason, black pepper is more aromatic and there's little advantage to using white. Ground white pepper fades the same as any ground spice, so buy it in small amounts.
Substitutions
- Black pepper -- more aromatic and easier to find; use a little less since it's sharper, but expect visible dark flecks.
- Omit -- a dish loses a bit of gentle heat but is otherwise fine, especially with other seasoning present.
Tips & common mistakes
It has a different, more fermented and earthy flavor than black pepper rather than simply being a milder version of it -- swapping it in purely out of habit, rather than for its pale color, changes the flavor more than expected.
Storage
Whole white peppercorns hold their flavor far longer than pre-ground white pepper, which fades within months in a jar the same way ground black pepper does -- grinding whole peppercorns fresh as needed preserves noticeably more aroma than a jar of pre-ground powder.