Both black & white peppercorns are the fruit of the pepper plant, but processed differently. Black peppercorns are picked when almost ripe, turning the outer layer black. To produce white peppercorns, the outer layer is removed before, or after, drying, leaving only the inner seed. White pepper is also used in some cuisines for its specific flavour. It is common in Chinese cooking, Vietnamese soups & pork dishes as well as many Swedish preparations.