Ceylon white pepper is derived from the same plant as black pepper but is processed differently. The outer skin of the ripe peppercorns is removed, leaving the inner seed, which has a milder and more earthy flavor. Grown in Sri Lanka, Ceylon white pepper is known for its smooth, slightly fermented taste and lighter color. It is often used in white sauces, soups, and dishes where a subtle pepper flavor is desired without visible specks. Its unique character makes it a popular choice in both Asian and Western cuisines.