According to science, white pepper is the same pepper as black and differs from the last one only by the rules and processing technologies that were compiled in South-West India.
White pepper is obtained from the ripened fruits of black pepper, when it turns red and is easily falls from it's shells, which means that it takes longer to produce white pepper.
Next, peppercorns are moistened in water and, after sufficient fermentation, the reddish-black shell easily slashes from the kernel of the fruit.
Exactly this core is white pepper, which is less bitter than black pepper and more fragrant.
White pepper is not stored for a long time, as it quickly loses its properties without a shell.