The pulverized core of a black peppercorn, husked of its dark, oil-packed husk, white peppercorn has a bite that’s similar to classic pepper, but the taste is more mild and the smell isn’t as fragrant. It plays nicely with other spices and is most popular in Chinese and Vietnamese dishes (or even sweets!) for that very reason. It’s also often called for in cream soups and other light-colored dishes.
(1.7oz)