White peppercorns are soaked in water, which softens the shells, whereupon the shells are removed. Their flavor, while still distinctly pepper, is different from that of black peppercorns. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed.

Ground white Malaysian peppercorns virtually disappear in most dishes, allowing the introduction of fine flavor without changing the presentation of light-colored sauces and dishes. Milder than black Tellicherry, this fresh-ground pepper adds a nice zip to your cooking.