to 1/2 teaspoon ground white pepper

White pepper is the dried fruit of Piper nigrum, a flowering vine native to Kerala, India, processed to remove the outer husk and dried fruit wall, leaving only the inner seed core. Unlike black pepper, which retains the entire dried fruit, white pepper is produced by either fermenting black peppercorns to soften the outer layer for mechanical removal, or by harvesting nearly-ripe berries and sun-drying them until the outer skin falls away naturally. The result is a pale tan to cream-colored spice with a smoother, more refined appearance and a milder, less pungent flavor profile than black pepper. White pepper exhibits warm, slightly fermented, and earthy notes with less bite and citrus character.

The flavor is more delicate and slightly musty compared to black pepper's sharp pungency, making it favored in cuisines where appearance and subtle seasoning are valued. Regional varieties include Indonesian white pepper, which is slightly coarser, and Indian white pepper from Kerala, known for its refined character.

White pepper is traditionally used in Asian cuisines, particularly Chinese, Vietnamese, and Southeast Asian cooking, where its pale color preserves the visual appeal of light-colored dishes such as soups, cream sauces, and seafood preparations. It is essential in dishes like wonton soup, hot-and-sour soup, and white sauces in French cuisine. The spice is ground and used as a table condiment, finishing seasoning, or incorporated into spice blends and marinades. White pepper pairs well with delicate proteins such as fish and poultry, white vegetables, and creamy preparations where black pepper specks would be visually undesirable. It is milder than black pepper, so slightly larger quantities may be used when a gentler flavor is preferred.