White pepper is generally used in soups, sauces, food spreads, grilled poultry and meats, or for foods that are light colored, such as fish, seafood and cream sauces where black pepper would detract too much from the appearance.
The white peppercorn is picked after it is allowed to ripen slightly longer, resulting in a larger berry with a loose outer shell. After the berry is soaked in water the shell is removed before it is dried, a smaller light tan-colored berry is produced that has a smoother skin and a milder flavor. It is basically the same as the black peppercorn without the outer skin.
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