White pepper has an intense flavor and mild heat, making it ideal for fish, seafood, and white meats. White pepper is obtained from the core of fully ripened berries of the Piper nigrum plant. The berries are harvested and placed in sacks submerged in running water. After one or two weeks, the pulp dissolves, and the cores are left to dry. During the drying process, the cores are bleached, giving them their characteristic light color.