White pepper, derived from the ripe fruit of the Piper nigrum plant, is made by soaking and fermenting the outer layer of the peppercorn to remove it, leaving just the seed. It is typically less pungent than black pepper but stands out with its milder, subtle profile. The scent of white pepper is often described as earthy and musty, with a less pronounced heat compared to black pepper. It carries a distinctly sharp, sometimes described as a biting quality, that emphasizes its spiciness subtly without overwhelming the senses. The overall aroma has a light, almost hidden floral note that can be difficult to detect, adding to its complexity. White pepper is favored for its ability to add depth and flavor enhancement to dishes, particularly in cuisine where the color and texture of black pepper would be visually intrusive.