White pepper is picked near ripe, soaked in water or steamed, and outer hull removed, then bleached and dried. There are many varieties of black and white peppers, including Tellicherry, Sarawak, Vietnamese, Muntok, Chinese and Brazilian. Black pepper has a biting taste with a hint of lemony clove-like notes and a wonderful aromatic sensation. White pepper provides a bite for sauces and dressings that require no specks, but without the bouquet of black pepper.