Peppercorn, White, whole
White peppercorns are the seed of the peppercorn. When ripe, the peppercorn has a red fruit covering the internal seed. When fermented and dried, the result is the withered black peppercorn. If the fruit is removed, then the seed is dried and the result is a white peppercorn.
The white peppercorn is best suited for white sauces where black flecks would be noticed.