White pepper is obtained from the small dried berry of the vine Piper Nigrum. For white pepper, the berry is picked when fully ripe. The outer layer of shrunken skin is removed, leaving the dried, grayish-white kernel. It has a milder, more delicate flavor than black pepper.

White pepper is used whole in pickling spices and marinades. Ground white pepper is used in light colored foods such as sauces and soups.