The white peppercorn is none other than the naked black peppercorn after the outer hull of the berry is removed. White pepper has the familiar bite as black pepper but without the aroma. One of the most common uses for white pepper is to flavor white sauces, gravies, and soups when the speckled look of black pepper is undesirable. White pepper can also be combined with black pepper to boost the peppery heat in a dish. It is also a good option when flavoring a dish that already has strong distinct flavors, but a bit of heat is desired.