Black pepper and white pepper are both made from the same plant, the Piper nigrum. The main difference between the two is the way they are processed.

Black pepper is made from fully ripe berries that are picked when they are red and then left to dry in the sun until they turn black. The drying process causes the outer layer of the berry, called the pericarp, to shrivel and turn dark. This process gives black pepper its characteristic strong, pungent flavor and aroma.

White pepper, on the other hand, is made from berries that are picked when they are not fully ripe. These berries are then soaked in water for several days to soften the outer layer of the berry. Once the pericarp is removed, the remaining seed is dried and becomes white pepper. Because the outer layer is removed, white pepper has a milder flavor than black pepper.

Both black and white pepper are used in cooking, but they are used differently. Black pepper is used to add flavor to savory dishes, and it is typically used more frequently than white pepper. White pepper is used to add a milder pepper flavor to light-colored dishes, such as white sauces, where black pepper would be visible.

In terms of nutritional value, both white and black pepper are a good source of dietary fiber, iron, and manganese. They also contain antioxidants and anti-inflammatory compounds.