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White Pepper is made from ground white peppercorns.
Though it is not as pungent or spicy as the Black Peppercorns because the outer hull has been removed, it's because of that pungency being diminished that more of their wine-like aroma comes through. Professional cooks seem to prefer the subtler flavour of white pepper: it gets used in their kitchens about twelve times more than does black pepper.
White Ground Pepper is currently considered old-fashioned, though it may be experiencing the first frissons of a revival.
Cooking Tips
It is very useful in "white" or light-coloured dishes in which you don't want black stuff looking like fly-specks, and White Pepper is perfect for that. It is also better than black pepper at enhancing other tastes without competing with them.
Also called:  Poivre blanc (French) Weißer Pfeffer (German) Pepe bianco (Italian) Pimienta blanca (Spanish)
Other entries for White Pepper
White Pepper
Other entries for Pepper
Cubeb, Grains of Paradise, Ground Pepper, Lemon Pepper, Long Pepper, Mignonette, Negro Pepper, Pepato, Peppercorns, Peppers, Szechuan Peppercorns, Tirphal, Uziza Pepper
Other entries for Spices
Ajowan Seed, Allspice, Anardana, Anise, Annatto, Asafoetida, Caraway, Cardamom, Chocolate, Cinnamon, Cloves, Cream of Tartar, Cumin, Dried Lily Buds, Garlic Powder, Ginger, Juniper Berries, Kokum, Mustard, Nigella, Nutmeg, Paprika, Saffron, Salt, Sumac, Turmeric, Zedoary
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