White pepper is nothing but black pepper, with the outside skin removed. The process of removing the though outer skin is called ‘retting’. The ripe, fresh pepper fruit is soaked so that the outer layers soften. This is then scrubbed off, and the remaining seed, which is white in colour is dried.
The flavour of black and white pepper are pretty similar. Some people prefer white pepper for light coloured sauces or white meat because it is aesthetically more pleasing. It is said that white pepper is not as strong tasting, because it is soaked in water to remove the skin which washes away some of the pungency. It can either be bought whole and crushed just before use or in a packaged powder.
Pepper contains antioxidants, high levels of potassium and helps control blood pressure.