One of the most widely used spices, most people are familiar with the black, white, green, and pink peppercorn. White peppercorn comes from the same fruit as black peppercorns though processed differently. The berries are soaked for 10 days in water to remove the outer skin before its dried. White peppercorn have a creamy white smooth surface and is earthy fruity with sharper, hotter taste. White pepper is used in Chinese dishes as finishing because it can become bitter when cooked too long.