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Use ground white pepper in dishes where you want the bite of pepper but don't want black flecks, like white sauces, potato dishes, pasta salads and seafood dishes. Use it in Chinese cuisine. It's great in soups, marinades, stir-fries, stews, and pork dishes.
Black pepper is produced from the still-green, unripe drupe of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn.