White pepper

White pepper consists of the seed of the pepper plant alone, 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.

Usage:

Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-colored sauces and mashed potatoes.