Piper al'bum, White Pepper. -- The ripe fruit of P. nigrum deprived of the pericarp from which it separates easily, and may be facilitated by gathering spikes, cleaning, immersing in water, and rubbing with the hands in baskets. It is somewhat larger than the black, smooth, yellowish, hard, horny, mealy within, odor and taste similar but less powerful. There are four varieties: 1. Tellicherry; 2., Penang; 3, Batavia; 4, Singapore. Largely used in China. Still another variety is made by soaking off (or using mechanical means) the outer portion (percarp) of black pepper, or simply drying the very young and immature fruit, but this is smaller and inferior. Adulterations: Same as in black.