White pepper consists of the seed only, with the skin of the pepper removed. This
is usually accomplished by a process known as retting, where fully ripe peppers are
soaked in water for about a week, during which the flesh of the pepper softens and
decomposes. Rubbing then removes what remains of the fruit, and the naked seed is
dried.
Origin
Cameroun.
Flavor/Aroma
White pepper, milder than the black pepper can gain some different aromas
including musty notes from its longer fermentation stage.
