Black, white and green pepper is the fruit of the same plant at different stages of ripening.
White is a ripe peeled pepper.
It comes from the inside of a ripe grain of pepper (from the endosperm) after the outer rind is mechanically removed and is more expensive than black due to its processing and its aroma is different from black pepper.
It is not as spicy as black and has a very characteristic aroma.
It goes well with white sauces, potatoes, béchamel and seafood or fish dishes.
White pepper should always be the first choice if we do not want the taste of the dish to be too spicy.
It must be added at the end of cooking.
A tea with pepper is strong, aromatic and effectively warms the stomach.