The genus Piper is the largest in the family Piperaceae and contains more than 3,000 species reported from tropical and subtropical regions around the world.
White pepper is used mostly as a direct spice. Black pepper is used in a wide variety of foods, particularly meat products, while white pepper is used in light-colored sauces, mayonnaise, and cream soups when dark particles are undesirable.
This spice has also been used as herbal medicines, preservatives, dietary supplements, and fragrances. It contains components rich in aromatic oils, oleoresins, and alkaloids.
The odor of white pepper displays an unpleasant aroma note, which is often described as cowshed-like or fecal-like. 3-Methylindole, q-cresol, a-pinene, linalool, b-damascenone, eugenol, skatole, m-cresol, guaiacol, and piperonal were identified by aroma extract dilution analysis on an extract of white pepper powder.
White pepper
