White peppercorns start out the same as black peppercorns, but then are allowed to ripen more fully on the vine. The black outer shell is then removed. White peppercorns have a traditional rich, winey, somewhat hot flavor that is nice used in soup, on grilled meat or poultry, in light-colored dishes, or mixed with black peppercorns for a broader range of flavor. Preferred for cooking the foods of Southeast Asia, and Southern and Eastern Europe.
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