White pepper

White pepper is a spice obtained from the mature seeds of the fruit of the Piper nigrum plant, from the same family as black pepper. Unlike the latter, white pepper is obtained by soaking and peeling the seeds to remove the outer shell, leaving only the interior, which provides a milder, less spicy flavor with an earthy note.

Originating from the tropical regions of South India and Southeast Asia, white pepper has been widely adopted in global cuisine, especially in dishes where a delicate flavor is sought without altering the color, such as in creams, light sauces, fish, and soups.

Among its properties, it stands out for its ability to stimulate digestion and improve metabolism. Additionally, it contains antioxidants and anti-inflammatory compounds that can provide health benefits.

In Latin America, white pepper is simply known as "white pepper," although in some countries it is also called "ground white pepper" or "pepper without shell" to differentiate it from black pepper.