White pepper is the seed of pepper fruit with darker-coloured skin removed. This is usually accomplished by a process known as retting. Sometimes alternative processes are used for removing the outer Pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods. Ground white pepper is sometimes used in Chinese cooking or in dishes like salad, light- coloured sauces or mashed potatoes, where black pepper would visibly stand out. White Pepper Oleoresin is obtained by solvent extraction of decorticated, ground dried berries of Piper nigrum L. The aroma is the characteristic of white pepper with underlying pungency.