White pepper is a spice made from the dried seeds of the Piper nigrum plant, commonly used in culinary dishes for its distinctive flavor and aroma. It is produced by removing the outer black husk of the pepper berry, leaving behind the inner seed, which is lighter in color and has a milder taste compared to black pepper. White pepper has a slightly earthy and fermented flavor, making it a popular choice in light-colored sauces, soups, and dishes where the visual appearance of black specks is undesirable. It is widely used in Asian cuisine and European dishes, adding depth to recipes without overpowering other ingredients. Additionally, white pepper is known for its potential health benefits, including anti-inflammatory properties and digestive support.