White peppercorns

White peppercorns are the dried, ripe berries of the Piper nigrum plant, from which black and green peppercorns are also derived. They are produced by soaking ripe black peppercorns in water, which causes the outer skin (pericarp) to soften and detach, before being polished to reveal the pale inner seed. This process results in a milder, less pungent flavour compared to black pepper.

White pepper is primarily used to impart a subtle peppery flavour without adding dark specks to food, making it ideal for white sauces, creamy soups, fish dishes, and mashed potatoes. Manufacturers add it as a flavouring agent to enhance the overall taste profile of savoury foods.

White pepper is not considered a food additive and is used as a spice. It contains piperine, a compound that has been studied for various potential health effects, though evidence from typical dietary intakes is mixed and often based on laboratory or animal studies. Regulatory bodies like EFSA have not set specific limits for piperine in food. Some research suggests piperine may affect nutrient absorption, but this is not a concern at the levels typically consumed as a spice.