White pepper is used in Chinese and Thai cuisine, as well as in salads, sauces and mashed potatoes.
White pepper has a more intense peppery flavor than black pepper. White peppercorns ripen fully in the husk until it turns red (unlike black peppercorns). Then they are washed in water until the outer shell and the white berry remain. This white pepper is harvested from a forest garden in the Thysmada district of Sri Lanka.
