White pepper is harvested when the outer bark turns red.
The bark is removed and inside it are the white peppercorns. It causes less burning in the mouth. It is characterized by its soft texture.
It has a special aroma that not everyone likes. It fits into “white” dishes (sour cream, béchamel etc., ), purees, white meats and fish. It is also ideal for salads and pickles and marinades.