Spices, pepper, white

White pepper comes from the same berry as black pepper, but the outer skin is removed through soaking and fermentation before drying, leaving a smoother, lighter-colored kernel with a sharper, more earthy heat and less of the fruity, floral top notes typical of black pepper. It's a staple in Chinese, Thai, and other Asian cuisines, where cooks favor it in pale sauces, soups, and dumpling fillings because it doesn't leave visible dark flecks the way black pepper does. It also shows up in classic French white sauces, mashed potatoes, and cream-based dishes for the same reason, and its more pungent, slightly fermented flavor works well in hot and sour soup or white pepper chicken broth.

Buy white pepper whole and grind it fresh when possible, since pre-ground pepper loses its aroma faster; store it in a sealed container away from heat and light. Because it's used in small pinches, a teaspoon of ground white pepper is only about 2 grams, but the spice is concentrated: per 100 grams it carries 296 calories, 26.2 grams of fiber (94% of the Daily Value), and meaningful iron at 79% of the Daily Value, figures that reflect the whole dried spice rather than a single seasoning dash. It's a good way to add real heat and earthiness to a dish without the visual specks of black pepper.