Peppercorns, White
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White peppercorns, grown in Indonesia, are the ripest of the peppers with distinct flavor and aroma. They are processed by soaking, or running under a stream of water, the large, black, ripe berry until the husk comes free and the white kernel is left. White peppercorns have a traditional rich, winey, somewhat hot flavor that works nicely 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. Cuisine: Italian | Chinese & East Asia | French | Japanese | Thai | Latino | Indian Category: Peppercorns | Peppers | Whole Spices |