Creamy white, earthy, and slightly musty, these peppercorns are the “heart” of the fruit after the oily outer skin has been removed. White peppercorns are an essential part of the Four Peppercorn melange, and are wonderful to keep on hand when the flavor of pepper is desired without the bite. They’re a common ingredient in Asian and Indian dishes, and can be used in place of pepper in dishes where the black flecking of pepper isn’t desired.