White pepper and black pepper are the same fruit, sourced from a flowering vine. The only difference between them is how they are processed. Black pepper is formed when the fruits are picked when nearly ripe and are the roasted or dried out in the sun until the hulls turn dark black. For white pepper, the hull is removed during a cleaning process before it’s dried out. Once the essential oils are found in the hull, black pepper has more of that lemony, woody, characteristically peppery-pungent aroma. White pepper has less aroma and flavor, but a far sharper pungency and heat. White pepper is commonly used in sauces and mashed potatoes. Whole white peppercorns make an intriguing addition to marinades and pickling spice blends. Add a few to a batch of stone fruit jam to give it a bit of kick.