White peppercorns are a type of peppercorn that comes from the same plant as black peppercorns, Piper nigrum. The difference between the two is that white peppercorns are allowed to ripen on the vine longer and are then soaked in water to remove the outer black husk, leaving behind the inner white seed.
White peppercorns have a milder flavor than black peppercorns, with a slightly floral and citrusy note. They are commonly used in light-colored dishes, such as cream sauces and mashed potatoes, where the black specks of black peppercorns would be visually unappealing.
In addition to their culinary uses, white peppercorns also have some potential health benefits. They contain piperine, which may help improve digestion and increase the absorption of certain nutrients. Some studies have also suggested that piperine may have anti-inflammatory and antioxidant effects.
To use white peppercorns in cooking, they can be ground in a pepper mill or mortar and pestle, or added whole to simmering dishes such as soups and stews. As with all spices, it's best to store white peppercorns in an airtight container in a cool, dark place to maintain their flavor and potency.