Europe, it’s more frequently used in place of black pepper, and some cooks like it for its ability to blend into light-colored dishes like whipped potatoes and vichyssoise, where black pepper could show up as black spots.
This white pepper hails from Indonesia and the ripened berries are left sitting in water, which makes the end product a grayish color. Muntok is milder in flavor than Sarawak white pepper.
White peppercorns are not as richly complex and they lack black pepper’s bite, but they offer instead a floral, more delicate, yet pungent, fruity, flowery spiciness with a hint of fermentation due to how they’re processed—some have described the fermented smell as a kind of “barnyard funk.”
