Peppercorn, White

These pale cousins of black peppercorns are produced in exactly the same way, with one key difference—after the round berries are harvested from the plant, the black, resinous peel is removed before they’re sun-dried, resulting in a more mild, less spicy final flavor. White pepper’s less dominant, more herbal qualities are often called upon to enhance Szechuan dishes such as traditional hot and sour soup and mapo tofu. White pepper is also specified as a finishing spice in light-colored French and Italian sauces and soups for aesthetic reasons.