valkopippuri

Valkopippuri, or white pepper, is a spice derived from the ripe berries of the pepper plant Piper nigrum after the removal of the outer fruit coat. The seed inside the pale, dried peppercorn is what gives white pepper its characteristic appearance. Production typically involves soaking the harvested berries to loosen the outer skin, removing that skin, and then drying the pale seeds.

Compared with black pepper, white pepper is generally milder in aroma and flavor, with less of the dark, fruity notes. The removal of the outer pericarp reduces color and some volatile compounds, resulting in a cleaner appearance and a distinct, sharp heat when ground or crushed.

Culinary uses favor white pepper in light-colored dishes where black specks would be visible, such as certain sauces, mashed potatoes, cream soups, and fish dishes. It is also common in European and Asian cuisine for spice profiles that require a more subdued texture and appearance.

Forms and storage vary. White pepper is sold as whole peppercorns or as ground powder. Whole peppercorns retain more aroma and can be ground as needed; ground white pepper should be kept in a tightly closed container away from light and heat to preserve its flavor.

Geographically, major producers include Vietnam, Indonesia, Brazil, and India, with cultivation spreading to other tropical regions. As a spice, it shares production and trade networks with black pepper but is valued for its color-neutral appearance in prepared foods.