Similar Content to: Javanese Comet's Tail Peppercorn

Pepper berries that are the same as the black peppercorn, except that they have been ripened longer and then soaked in a water solution before removing the black outer hull. Referred to as "poivre blanc" by the French, the White Peppercorn is ground to produce white pepper which is commonly used in foods that are heated to high temperatures, since this variety of pepper can withstand higher temperatures than black pepper. With a sharper flavor than the black peppercorn, white pepper is used as an alternative to black pepper in recipes such as grilled meats, and white sauces or white mashed potatoes when a more pleasing appearance is desired, eliminating the black specks in the food.