White peppercorns whole are actually a byproduct of a black peppercorn. When mature, black peppercorns are soaked in running water and the outer layer is rubbed away, a white peppercorn with subtler flavor results. Loved by the French, used for cream sauces and clear broths. In Chinese cuisine, white peppercorns is used to add flavor to soups, marinades for meat and poultry, and spicier stir-fries.