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
White pepper, milder than the black pepper can gain some different aromas
including musty notes from its longer fermentation stage.