Pepper is the most popular spice in the world. Both white pepper and black pepper come from the same plant — Piper nigrum — but they differ in processing and flavour profile.
Black pepper is harvested before ripening and dried with its outer skin, which gives it a sharp, pungent heat. White pepper has the outer skin removed after harvesting, resulting in a milder, earthier flavour that blends seamlessly into light-coloured sauces and soups.
Both varieties are rich in antioxidants and contain piperine, a compound that enhances nutrient absorption. Add them to your cooking based on the colour and intensity you want in your dish.