Finely Ground White Peppercorns are a great alternative to ground black pepper in white or light-colored foods. They have a sharper, spicier flavor than black peppercorns, with fruity and mildly fermented undertones.

White pepper consists solely of the seed of the pepper plant, with the darker-colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.