White peppercorns are black peppercorns less the outisde dark shell. Removing the black outer husk creates a eathy and warm pepper less the sharp bite. Some cooks prefer ground white pepper in flavoring creamy sauces and various light-colored dishes such as fish, with eggs, and in mashed potatoes. Whole White Peppercorns are commonly used in marinades, and pickling. Great for use in cream sauces, white gravies, salad dressings, and potato salad.