White Pepper

White pepper consists of the seed only, with the skin of the fruit removed. This is usually accomplished by process known as Retting, where fully ripe berries are soaked in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Alternative processes are used for removing the outer fruit from the seed, including decortication, the removal of the outer layer from black pepper from berries through mechanical, chemical or biological methods. White pepper is sometimes used in dishes like light-coloured sauces or mashed potatoes, where ground black pepper would visibly stand out. The main reason most cooks use white pepper is to maintain consistent color in light foods.