The Pantry / White pepper
White pepper
Piper nigrum · safed mirch
Pepper without its skin, or its speckle.
What it is
White pepper is the same berry as black, but ripened and with its dark skin removed, leaving the pale inner seed. It is milder and earthier than black pepper, with a faintly fermented note, and used chiefly where dark specks would spoil the look of a pale dish.
Where it comes from
From the same Malabar-origin vine as black pepper, white pepper is a processing variant rather than a different plant. It appears in pale gravies and certain sweets and drinks where appearance matters.
What it's called
White pepper · safed mirch (Hindi). The hulled ripe berry of Piper nigrum.
In the kitchen
Used in pale, creamy gravies (a white korma), and where the cook wants pepper's warmth without visible black flecks. Its flavour is a touch muskier and less sharp than black; the two are not quite interchangeable, though close.
What we know about the claims
Same piperine as black pepper, in a milder form; used to taste. No caution.
Choosing and buying
Sold whole or ground in South Asian grocers and supermarkets (UK and US); grind fresh where possible. Used less often than black, so a small amount lasts.