White pepper is a spice derived from the fully ripe berries of the black pepper, processed by removing the outer skin through soaking (retting) to reveal a pungent, earthier, and milder-tasting seed. It is primarily used in light-colored sauces, soups, and dishes to add heat without leaving black speckles. It is a staple in Asian and European cuisines.
Key Characteristics and Description
Source: Same plant as black pepper, but made from fully ripe berries that are soaked to remove the outer husk.
Flavor Profile: Earthy, slightly fermented, and sharper in bite than black pepper, but with a more mellow aroma.
Appearance: Pale ivory or cream-colored, usually sold as whole, dried berries or finely ground powder.
Key Differences: Unlike black pepper, it offers a "warmer" and sometimes more intense heat due to concentrated piperine. 
Common Uses
Light-Colored Dishes: Preferred in white sauces, mashed potatoes, clam chowder, and creamy soups to maintain appearance.
Asian Cuisine: Essential in dishes like Chinese hot and sour soup, marinades, and dim sum fillings.
Seasoning: Pairs well with chicken, fish, vegetables, and, in Indian cuisine, with cream-based gravies