White Peppercorns are made from fully ripened berries of the pepper plant. The outer skin of the peppercorn is removed before drying.
For many chefs, the choice of using white pepper is aesthetic. Some recipes call for white pepper when uniform light-colored results are desired.
Many also prefer the flavor of white pepper because of its greater complexity. White pepper is much more floral and earthy tasting than black pepper.
As a rule of thumb, white pepper is less hot but more complex.
White pepper is most commonly used in Chinese, Vietnamese & Swedish cuisines.