Black Pepper, also known as the “King of Spices,” has a long history going back thousands of years. It developed in India’s Malabar Coast, which is well-known for its spice trade. Piper nigrum, or black pepper plant, yields tiny berries that, when dried, create the peppercorns we all know and love.
Black pepper is processed by plucking the green, undeveloped berries off the plant and letting them to ferment and dry in the sun. This is the technique that gives black pepper its wrinkled appearance and powerful, fiery flavor.
Black Pepper
White pepper, on the other hand, is not a distinct species but rather black pepper that has been processed differently. White pepper is produced from completely ripened pepper berries. The outer layer of these berries is softened by soaking them in water for several days. Enzymes break down the cell walls during this soaking process, and the outer layer is removed, leaving the interior seed, which is then dried. As a result, a smooth, pale white peppercorn with a milder flavor than black pepper is produced.
White pepper vs. black pepper, while both originating from the same plant, diverge in their processing methods and flavor profiles.
