Ceylon white peppercorns are a type of peppercorn that is derived from the same plant as black peppercorns. However, white peppercorns are processed differently, resulting in a lighter color and a milder flavor.
 
Key characteristics of Ceylon white peppercorns:
Color: Light cream or ivory
Flavor: Mild, earthy, and slightly pungent
Aroma: Less pungent than black peppercorns
Heat level: Slightly lower than black peppercorns
 
Uses:
White sauces
Mashed potatoes
Cream soups
Light-colored dishes where black pepper would be visually obtrusive
 
General tips:
Add white peppercorns at the end of cooking to retain their full flavor.
Use Ceylon white peppercorns whenever a milder, more delicate pepper flavor is desired.
 
 
More Info
Origin:Sri Lanka
Botanical name:Piper nigrum L.