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White peppercorns are the same as black peppercorns, except processed a little differently. They come off as sharper and mustier than black peppercorns and are common in Asian cuisines. Use them to top soups from hot and sour to clam chowder, on mashed potatoes, or in Chinese or Vietnamese dishes. Add it fresh at the end of cooking to keep things spicy.

White Peppercorn (Ground)

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