Ingredients: White Peppercorns have a slightly hotter flavour than black, and help keep light coloured dishes such as fish and mashed potatoes and sauces aesthetically appealing. They start out the same as black peppercorns, but are allowed to ripen more fully on the vine.
The black outer shell is then removed, leaving a clean white peppercorn. White peppercorns have a traditional rich, winey, somewhat slightly musky, but hotter flavour that is nice used in soup, on grilled meat or poultry, or mixed with black peppercorns for a broader range of flavour. White is the preferred pepper in much of the world.