White peppercorns are the ripened berries, whereas the black peppercorns are the green fruits or under ripe berries. The ripe berries are soaked in water, then the outer skin is removed or rubbed off, and the light colored inner peppercorn is dried until it turns to a creamy white color. The taste is hotter than black pepper, and is less subtle. Use in cream sauces or foods that you don't want specks of black pepper showing.
