White pepper is a spice made from the ripe berry of the pepper vine (Piper nigrum) with the outer skin and flesh soaked off and removed, unlike black pepper, which is made from the whole dried unripe berry. This processing gives white pepper a milder, less fruity heat and an earthier, sometimes fermented aroma. Cooks favor it over black pepper in pale dishes, such as cream sauces, mashed potatoes, and white soups, because it doesn't leave visible dark flecks; it is also a staple seasoning in Thai, Vietnamese, and Chinese cooking, especially in soups and marinades. It pairs well with dairy, root vegetables, chicken, fish, and pork.