White Pepper

White pepper consists of the seed of the pepper plant alone, with the darker coloured 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.

White Pepper – Names in different Indian Languages.

Hindi – Safed Golmirch , Bengal – Saado golmurch,Punjabi – Safed Golmirch

Nutritional Information

It contains essential Oils.

Culinary Uses

A black peppercorn is picked when still green and dried in the sun until it turns black. A white peppercorn ripens fully on the vine before it is picked. Black pepper has a slightly hotter flavor and aroma.
It is unclear to us why a recipe would call for both white and black pepper — apparently the writer found the ideal combination of ingredients to suit his tastes. Often white pepper is called for in a recipe for a light-colored food or sauce for aesthetic reasons. 
Ground white pepper is sometimes used in dishes like salad, light-coloured sauces or mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavour from black pepper due to the lack of certain compounds which are present in the outer fruit layer of the drupe but are not found in the seed.


It can be stored in airtight containers.


As with any spice, if you grind the pepper as you use it, it will have lots more flavor than if it was ground in a factory months ago and sat on the shelves in the grocery store before it sat on your shelf.