White Pepper

It is the same fruit as black pepper, picked fully ripe, but with the outer husk removed after soaking and fermentation (retting). This process eliminates the floral and citrus notes of the pericarp, developing deep, musky, almost "animal" tertiary aromas. Very rich in straightforward piperine, it is traditionally used to season white sauces (béchamel) without staining them, offering a direct, hot, and lingering thermal attack.