White pepper grows from the same Piper nigrum plant as black, green, and red peppercorns. However, the key difference lies in the processing method after the peppercorns are harvested. Specifically, white pepper is produced from fully ripened pepper berries.
Here's a breakdown of the white pepper growing and processing process:
- Cultivation: Like all pepper varieties, the Piper nigrum vine is cultivated in tropical regions.
- Harvest: The pepper berries are harvested when they are fully ripe, typically when they turn red.
- Soaking (Retting): The ripe berries are then soaked in water for an extended period (typically 7-14 days). This process, called retting, allows the outer pericarp (skin) of the fruit to ferment and decompose. Traditionally, this was done in running water, but modern methods may use still water with regular changes.
- Removal of the Pericarp: After soaking, the softened outer layer (pericarp) is removed, either by hand or by machine. This leaves behind the smooth, pale-colored inner seed, which is the white peppercorn.
- Drying: The white peppercorns are then dried in the sun or by machine until they are completely dry and hard. This process can take several days.
The soaking and removal of the outer layer give white pepper its distinct flavor profile. Because the outer layers, which contribute to the more complex flavor of black pepper, are removed, white pepper tends to have a milder, less complex, and often slightly musty flavor.
In summary, white pepper doesn't grow differently than other peppercorns; it's the same fruit, but the post-harvest processing—specifically soaking and removing the outer layer—that creates the distinctive white pepper.
