White pepper consists of only the inner seed with the pericarp removed by soaking and rubbing when dry. White pepper has a milder, more delicate flavor than black pepper, and is useful for adding a peppery flavor to light-colored sauces and soup without adding black color.
White pepper is commonly used in light colored European dishes like casseroles, pies,creamy shrimp and scallop sauces, mayonnaise, cream based soups. ·It’s mainly used in fish and meat preparations, instant noodles, and snacks.
White pepper stimulates the taste buds in such a way that an alert is sent to the stomach to increase hydrochloric acid secretion, thereby improving digestion. ·Pepper is an excellent source of manganese, a very good source of iron and vitamin K, and a good source of dietary fiber ·White pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas).