India is the home of pepper, one of the most widely used spices in the world. Indians have been gathering and consuming pepper since 3,500 years ago.

The only real distinction between black pepper and white pepper is when and whether or not the little berries of the same pepper plant are plucked.

Unripe green berries used to make black pepper are harvested and dried, which causes the skin to wilt and turn black.

Red berries that are fully ripe are fermented by soaking in water to produce white pepper. The outer shell is finally peeled off, exposing the white interior seeds.

The flavour of black pepper is significantly stronger than that of white pepper, which has a high pungency, because the skins of the unripe berries are kept.

White pepper has a considerably milder flavour than black pepper, being faintly flowery, earthy, and spicy.

In addition to crude fat, crude protein, lavonoids, lignans, and aromatic compounds, pepper also includes 8% to 9% piperine, 1% to 2% volatile oil, and other substances that aid in digestion, remove grease, and remove the smell of fish.