Editing Black pepper (section)

===White pepper===
White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. This is usually accomplished by a process known as [[retting]], where fully ripe red pepper berries are soaked in water for about a week so the flesh of the peppercorn softens and [[decomposition|decomposes]]; rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes the outer layer is removed from the seed through other mechanical, chemical, or biological methods.<ref>{{cite web |url=https://www.thehindubusinessline.com/todays-paper/tp-agri-biz-and-commodity/Cleaner-technology-for-white-pepper-production/article20126987.ece |title=Cleaner technology for white pepper production |work=The Hindu Business line |date=27 March 2008 |access-date=29 January 2009 |url-status=live |archive-url=https://web.archive.org/web/20080509200302/http://www.thehindubusinessline.com/2008/03/27/stories/2008032751741300.htm |archive-date=9 May 2008}}</ref>

Ground white pepper is commonly used in [[Chinese cuisine|Chinese]], [[Thai cuisine|Thai]], and [[Portuguese cuisine]]s. It finds occasional use in other cuisines in salads, [[Béchamel|light-coloured]] sauces, and [[mashed potatoes]] as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour.{{citation needed|date=June 2023}}