White pepper has a warm, spicy taste with less flavor, but spicier taste, than the black pepper. It pairs well with white sauces, salads, spicy desserts, marinades and mayonnaise for a peppery taste, but without the unwanted presence of the black pepper. Add it to dishes with poultry, stews, roasted or fried potatoes, and grilled foods. Sprinkle it over grilled meats, poultry and fish, for a spicy, peppery taste.

The seed, known as peppercorn, when dried, reaches approximately 5mm in diameter and, when removing its outer dark layer, the inner seed, which has a white-beige color, is revealed. This seed is then dried, thus making the white pepper. It is widely used in the Chinese and Thai cuisines and in recipes where the food is of light color and we do not want the pepper be visible.

Throughout the history, white pepper has been used in herbal medicine and to preserve foods. White pepper may help fight colon cancer, aid in digestion and energy production, while it also has antioxidant properties. It can also help skin conditions, improve dental health and help with weight loss. White pepper contains minerals, like manganese, copper and magnesium, which are essential for the healthy development and strength of the bones, especially when people begin to age and their bones gradually weaken. (http://www.dovemed.com/7-health-benefits-of-white-pepper/)