Derived from the Piper nigrum plant, white pepper offers a milder heat and more earthy flavor than black pepper because its outer skin is removed during processing.
Beyond its culinary uses, it contains the bioactive compound piperine, which is studied for its antioxidant and anti-inflammatory properties. While it is often associated with supporting digestion and nutrient absorption, it should be enjoyed as part of a balanced diet rather than as a substitute for medical treatment.
