White pepper is a spice made from the dried seeds of the Piper nigrum plant, which is also the source of black pepper. The process of making white pepper involves soaking the ripe berries in water to ferment, then removing the outer skin, leaving only the inner seed. This gives white pepper a milder flavor compared to black pepper. White pepper is commonly used in various cuisines, especially in Asian dishes, where its subtle taste complements rather than overpowers other ingredients. It is often preferred in light-colored sauces and soups for aesthetic reasons, as it does not leave dark specks like black pepper.