White Pepper (Safed Mirch)

White Pepper

White pepper, or Safed Mirch, is produced from fully ripe pepper berries. These berries are soaked in water, allowing the outer layer (pericarp) to decompose and be removed. What remains is the inner seed, which is then dried, resulting in the smooth, off-white peppercorns we know as white pepper. This processing method contributes to its unique flavor.

Compared to black pepper, white pepper possesses a less pungent and more delicate taste. The flavor is often described as earthy and slightly fermented. It is frequently used in cuisines where a subtle pepper flavor is preferred and black specks are undesirable, such as in white sauces, cream-based soups, and mashed potatoes, adding a gentle warmth without overwhelming the dish.