White peppercorns and black peppercorns both begin as the same berry on the same pepper plant.
White pepper is often used in dishes that need a peppery bite but where you don't want black flecks, such as in white sauces and potato dishes.
White peppercorns, on the other hand, are soaked before they’re dried so that that outer layer comes off. The surface underneath is smooth and, yes, white. The taste is brighter and sharper and more herbaceous than black pepper.
Ideal to light sauces seasoning, white pepper has a subtle spicy flavor, this variety of pepper offers a pleasant explosion of flavors and scents in the mouth. White pepper is ideal for slightly spicing up your soups and meat dishes. Just add a small pinch of seeds at the end of cooking to make your dishes tastier.
White Pepper can be used in most recipes. This pepper comes from the southern part of Toamasina, on the east coast of Madagascar, and is harvested seed by seed from the vines. The coastline of the Great Island is at the crossroads of cyclone paths. The rest of the year, it is hot and humid. This climate makes pepper so rich in flavours. This pepper is spicy, but has a surprisingly soft base. It is prepared before packaging. The whole seeds are immersed in water with a little salt to remove the husk. Then, they are placed on mats to dry in the heat but under shade.