The History of White Pepper

Like black pepper, white pepper is derived from the small, dried berries of the Piper nigrum vine, which is native to India. The dried drupes of the plant are known as “peppercorns.” White pepper is made from ripe peppercorns that are soaked until the outer layer is removed. This is why they are lighter in color than black peppercorns. White pepper has a long history of use in many culinary traditions and was often reserved for the wealthy in Medieval Europe. Although both types come from the same plant, white pepper has a stronger, “musty” type of flavor that is quite different from black pepper. White pepper is especially popular in French, Chinese, Vietnamese, and Swedish cooking. Today, it is a key ingredient in many beloved dishes ranging from French marinades to Chinese stir-fries to New England clam chowders.