White pepper powder is a spice derived from the dried seeds of fully ripe pepper berries from the Piper nigrum plant. It is similar to black pepper but has a milder and slightly different flavor profile. White pepper powder is created by removing the outer layer of the black pepper berries, revealing the light-colored inner seed, which is then ground into a fine powder.

         White pepper powder is used in various cuisines around the world, particularly in Asian and European cooking. It has a distinct flavor that is less pungent and more delicate than black pepper. Here are some common culinary uses of white pepper powder:

• Sauces and creamy dishes: White pepper powder is often used in light-colored sauces, soups, and creamy dishes to avoid the dark specks that black pepper can leave behind.
• Seafood and poultry: It pairs well with delicate flavors and is often used to season seafood, chicken, and other white meats.
• Marinades and pickling: White pepper powder can be added to marinades for meats or used in pickling brines to enhance the flavor.
• Chinese cuisine: It is a key ingredient in many Chinese dishes, such as stir-fries, hot and sour soup, and egg drop soup.