Common Name: White Pepper

Scientific Name: Piper nigrum

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: White pepper comes from the same plant as black pepper. The color difference comes from the way they are processed. While black pepper is picked green, white pepper is only harvested after it is fully ripe; it is then soaked in water and stripped of its outer husk.

In medieval Europe, white pepper was often specified in recipes where black pepper would leave specks, such as blond sauces or pale broths. By the 18th and 19th centuries, white pepper was preferred in French cuisine for lighter colored dishes.

Uses: As mentioned above, white pepper is most commonly used in pale or light colored dishes where dark specks may not be desired.

Selection & Storage: Choose peppercorns that are uniformly pale and firm. Avoid pepper that seems grey, dull, or musty.

Store in an airtight container away from excess heat, light, and humidity.

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