White peppercorns

White peppercorns are the dried seeds of the fruit of the Piper nigrum plant, subjected to a soaking and peeling process to remove the dark outer layer that characterizes black pepper. This process results in white or light beige grains with a milder and less spicy flavor, but distinctively aromatic and slightly earthy.

Their origin is primarily in tropical regions of South Asia, especially in India, Indonesia, and Vietnam, which are the world's main producers.

Properties: White pepper is valued in cooking for its ability to enhance flavors without adding the dark tone that black pepper imparts to foods. It is commonly used in light sauces, soups, creams, and dishes where a subtle spicy touch is desired without affecting the aesthetics of the dish. Furthermore, it possesses digestive properties and may help improve metabolism.

In different Latin American countries, white pepper may also be known as ground white pepper or simply white pepper, although the term white peppercorns is widely understood and used to refer to the whole version of the ingredient.