White pepper consists solely of the seed of the pepper plant, with the darker-colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.
|Common Uses||Use to season light-colored foods such as cream sauces, white gravies, potato salad and batter coatings for fish and chicken. Excellent for seasoning poultry and fish. Mix with black peppercorns for a broader range of flavor. Pepper loses its flavor when cooked for long periods of time, so add close to the end of cooking time.|