sun-or machine-dried for several days, during which the outer fruit layer darkens White pepper consists of the pepper seed only, without the outer fruit layer It’s made from fully ripe berries, which are soaked in water for a week to allow the fruit layer to be degraded by bacteria, then rubbed to remove the fruit layer, and finally dried White pepper is mainly valued for providing pungency while remaining invisible in light-colored sauces and other preparations It was developed into a major commercial product in Indonesia, which is still its major producer Green pepper is made from berries harvested a week or more before they would otherwise begin to ripen The berries are simply preserved by treating with sulfur dioxide and dehydration, by canning or bottling in brine, or by freeze- drying The flavor depends on the method of preservation, but includes some pungency and pepper aromatics as well as a fresh green-leaf note Pink pepper, or poivre rose, is a rarity made by preserving just-ripened red berries in brine and vinegar (Pink peppercorns are entirely different; see below.) Pepper Flavor The main pungent compound in pepper is piperine, which is found in the thin fruit layer and the surface layers of the seed Piperine is about 100 times less pungent than the capsaicin in chillis The major aroma components in black pepper (the terpenes pinene, sabinene, limonene, caryophyllene, linalool) create an overall impression that is fresh, citrusy, woody, warm, and floral White pepper is about as pungent as black pepper, but lacks much of its aroma due to the removal of the outer fruit layer It often has ... surface layers of the seed Piperine is about 100 times less pungent than the capsaicin in chillis The major aroma components in black pepper (the terpenes pinene, sabinene, limonene, caryophyllene,... impression that is fresh, citrusy, woody, warm, and floral White pepper is about as pungent as black pepper, but lacks much of its aroma due to the removal of the outer fruit layer It often has...drying The flavor depends on the method of preservation, but includes some pungency and pepper aromatics as well as a fresh green-leaf note Pink pepper, or poivre rose, is a rarity