White peppercorns are actually a byproduct of a black peppercorn. When mature, black peppercorns are soaked in running water and the outer layer is rubbed away, a white peppercorn with subtler flavor results.
Loved by the French, these are ground and used for cream sauces and clear broths.
In Chinese cuisine, ground white pepper is used to add flavor to soups, marinades for meat and poultry, and spicier stir-fries. It is different from black pepper or Sichuan peppercorns.
Origins: Vietnam.
White pepper has a more earthy, equally hot spicy taste that swiftly reaches the back of the throat
