White pepper is a type of peppercorn that is harvested from ripe, fully mature pepper berries which are then soaked to remove their outer layers, resulting in a pale, smooth seed. It has a milder, slightly fermented flavor with earthy and subtle spicy notes, and a less gritty texture compared to black pepper. Commonly used in light-colored dishes such as cream sauces, soups, and seafood, white pepper adds heat without disrupting visual appeal. Historically, it has been favored in Chinese and European cuisines, with some cultures believing it to have digestive benefits and a more refined flavor profile.