White Pepper/Venmilagu

White pepper is made from the ripe berries of the pepper plant (Piper nigrum), just like black pepper. The key difference lies in how they're processed:

• Black pepper: Made from unripe berries that are cooked and dried, turning the outer skin black.

• White pepper: Made from ripe berries where the outer skin is removed, leaving just the white seed.

Characteristics of White Pepper:

• Flavor: Milder and slightly more earthy or fermented than black pepper.

• Appearance: Pale white or light gray.

• Used in: Light-colored dishes (like white sauces, mashed potatoes, soups) where black specks are not desired.

Culinary Uses of Venmilagu:

• South Indian recipes like rasam, venmilagu kozhambu, or pepper rasam.

• Ayurvedic or home remedies for cold and cough.

• Common in Chinese cuisine, especially in hot and sour soup.