White Pepper Powder is mostly used in light-colored dishes like white sauces and mashed potatoes. It is also common in Chinese cooking. It can be sprinkled over eggs and a variety of cheeses for additional flavoring. It combines very well with salads, cold cuts, sandwiches, balsamic tomatoes and is mostly used as a flavoring agent. Prakash white pepper also contains a small amount of riboflavin, phosphorus and zinc. Many people use the white pepper spice as a simple way to bump up the flavor of dishes. White pepper is usually it is obtained by process known as retting. Fully ripe red berries are soaked for a week in water during that time the flesh of the pepper softens as well as decomposes.