Ceylon white pepper, originating from Sri Lanka, is a refined and milder alternative to black pepper. Made from fully ripened peppercorns (Piper nigrum) with the outer black husk removed, it possesses a clean, earthy flavour
with subtle heat and a slightly fermented aroma.

This pepper is valued for its ability to impart a delicate spiciness without overpowering dishes, making it ideal for light-coloured sauces, soups, and gourmet cuisine where aesthetics are important. Ceylon white pepper is celebrated for its smooth, rich taste and high quality.