These light coloured peppercorns come from the same plant as black peppercorns but they are harvested at different times. White peppercorns come from the ripe berries which are removed from their outer husk to achieve the white colour. The process also involves soaking the berries in water for a few days. These white peppercorns have a stronger aroma than other peppercorns. Chefs use white peppercorns primarily in white saucesor light coloured dishes and again they are best ground directly onto food.