White peppercorns start out the same as black peppercorns, but then are allowed to ripen more fully on the vine. They are soaked in water, which softens the shells, whereupon the shells are removed. White peppercorns have a slightly musky aroma and rich, winey, somewhat hot flavor that is nice used in soup, on grilled meat, or poultry. Ground white peppercorns virtually disappear in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. Preferred for cooking the foods of Southeast Asia, and Southern and Eastern Europe.