White Pepper

White pepper is made by removing the outer skin from peppercorns and fermenting them in water for several days. This ripening and fermenting makes white pepper less hot and sharp than black pepper, with a flavor that is earthier and more complex. I don’t swap these two peppercorns in recipes. Ground white pepper is often used in lighter sauces where black pepper flecks would be visually unappealing, and it’s lovely in baking.