White pepper

White pepper is derived from the dried, unripe fruit of the Piper nigrum plant, the same species as black pepper. The outer skin is removed after harvesting and soaking, resulting in a milder flavour and a pale appearance compared to black pepper.

White pepper is primarily used to add a pungent, spicy flavour to foods without introducing dark specks, making it ideal for white sauces, creamy soups, fish dishes, and mashed potatoes. Manufacturers use it as a flavouring agent to enhance the taste profile of a wide range of savoury products.

White pepper is not considered a food additive and is used as a spice. Piperine, a key compound in pepper, has been studied for its potential bioavailability-enhancing effects on certain nutrients and compounds. While generally consumed in small quantities as part of a balanced diet, there are no specific regulatory limits set by bodies like EFSA for its consumption as a spice.