Pepper White Ground

White peppercorns are the smooth inner fruit once the outer black skin has been removed. They have more bite but less fragrance than black peppercorns and work well with in Thai and Japanese food using ginger, lemongrass or coriander where black pepper can be too dominating. Some chefs appreciate it will not discolor cream sauces.This is the inner fruit of the peppercorn. Milder in flavour and often used in French cooking when the white colour is preferred.