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The invisible secret weapon: unlike green and black pepper, the white pepper is harvested when fully ripe. At this point the pepper is red. Through a fermentation process lasting several days, the red, dark skin separates from the peppercorn and the pepper turns white. The pungency corresponds to that of black pepper, although the taste is much more subtle due to the removal of the outer husk. It is often used for last-minute seasoning, as it brings the pungency into the dish without changing the actual flavour too much.
