White peppercorns are made from the same fruit as black pepper, but with the skin removed, resulting in a milder, earthier and slightly spicy flavor. It is used for:

Seasoning light dishes: ideal in white sauces, purées, creamy soups, fish and chicken — where black pepper would otherwise be visible.

More delicate preparations: its less aggressive flavor goes well with risottos, eggs, pasta, vegetables and seafood.

Freshly ground: when ground at the time, it releases a subtle and elegant aroma. It can be used in manual grinders.

Preservations and marinades: great for preserving cheeses, vegetables and preparing aromatic broths with bay leaves and garlic.

Eastern and European cuisine: quite common in Asian and French recipes, such as the classic “filet in pepper sauce”.