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White and black peppercorns begin as the same berry on the same plant. White black peppercorns are dried right after being picked, white peppercorns are soaked before drying, which causes the dark skin to fall off. The flavor of white peppercorns is bright and sharp with piney notes. Add it to hot and sour soups, stews, light-colored sauces, congee, seafood and poultry.
Seasonings & Spices
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