White pepper is produced by removing the outer skin of fully ripe black pepper berries, leaving the inner seed. This gives it a milder, less pungent flavor than black pepper, while retaining the aromatic heat. Green pepper is harvested unripe and often pickled or freeze-dried, giving a fresh, sharp flavor, and red pepper refers to fully ripe berries with skin left on, which can be dried or processed. White pepper is widely used in soups, sauces, and light-colored dishes where black specks would be visually undesirable. In Ayurveda, it is considered warming, pungent, and digestive, supporting Vata and Kapha while increasing Pitta in excess. The seeds are the main part used; leaves and stems are rarely utilized.