What do white pepper, black pepper and green pepper have in common? They are all harvested – at different times – from the same plant, but then processed differently. For the production of white pepper, the almost mature, red pepper berries are harvested and filled into sacks. Then the pepper berries are watered in the bag and dried – now you can peel them very well, as the softened pulp has detached from the seed. These are laid out again in the sun to dry, and what remains is the well-known white pepper.

Pepper is best used for white meat and light sauces.

White pepper is sharper than black pepper, but brings less variety of flavors, so you should carefully season yourself at the right dosage. Visually, the white pepper in light dishes is also less noticeable than its black counterpart.