The white pepper is at the origin of the black pepper from which one removed the envelope, i.e. the pericarp. It was first left to soak in water for several days, after which, once the envelope was removed, it was left to dry in the sun. The pepper obtained in this way has a milder and more subtle flavor than black pepper, which is why it is used a lot in cold meats, especially in terrines and pâtés. The white pepper, given its delicacy, also goes very well with fish.