The white pepper is the black pepper from which we have removed the outer layer. It actually is the seed of the black pepper. Its taste is less aromatic and earthier than that of the black pepper and is usually used in white sauces and mashed potatoes because of its color, since it does not stand out, while black pepper does.
The seed, known as peppercorn, when dried, reaches approximately 5mm in diameter and, when removing its outer dark layer, the inner seed, which has a white-beige color, is revealed. This seed is then dried, thus making the white pepper. It is widely used in the Chinese and Thai cuisines and in recipes where the food is of light color and we do not want the pepper be visible.
Throughout the history, white pepper has been used in herbal medicine and to preserve foods. White pepper may help fight colon cancer, aid in digestion and energy production, while it also has antioxidant properties. It can also help skin conditions, improve dental health and help with weight loss. White pepper contains minerals, like manganese, copper and magnesium, which are essential for the healthy development and strength of the bones, especially when people begin to age and their bones gradually weaken.