The berries of the Piper nigrum tree are collected fully ripe and soaked in water to remove the peel. It has a milder aroma than black pepper but is spicier and more marked. As it is white, it is used in dishes in which its color is integrated, such as in sauces, custard, fish, white shellfish (clams, razors ...), among others. It is the ideal complement to salt and has digestive and antioxidant properties.
