White peppercorns are a versatile and popular spice derived from the dried berries of the Piper nigrum plant, known for their mild yet distinctive flavor and aroma. Unlike black peppercorns, white peppercorns have been fully ripened and then soaked to remove the outer black husk, leaving behind the light-colored seed inside.

Here are key features and uses of White Peppercorn:

Mild and Delicate Flavor: White peppercorns have a milder and less pungent flavor compared to black peppercorns, with subtle earthy and floral notes. They are ideal for dishes where a lighter pepper flavor is desired.
Versatile Culinary Ingredient: White peppercorns are used in various cuisines around the world, especially in European and Asian cooking. They are commonly used in white sauces, cream-based soups, seafood dishes, and poultry recipes.
Blending and Seasoning: White peppercorns can be ground into a fine powder using a peppermill or mortar and pestle. The resulting white pepper powder blends seamlessly into light-colored dishes without adding specks of black pepper.
Health Benefits: Like black pepper, white peppercorns contain piperine, a compound known for its potential health benefits, including digestive aid, antioxidant properties, and anti-inflammatory effects.
Culinary Pairings: White peppercorns complement the flavors of creamy sauces, mashed potatoes, steamed vegetables, and delicate seafood preparations. They can also be used in pickling and marinades.
Alternative to Black Pepper: Some people prefer white peppercorns over black pepper for aesthetic reasons (to avoid dark specks) or due to their milder flavor profile.