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I wondered the same thing and Googled an answer "Black peppercorns typically are hotter than white peppercorns, while white peppercorns have earthier flavors. That's because white peppercorns are soaked in water to remove the skins; the duration of soaking time impacts depth of fermented flavor, ranging from mild to funky."
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Used in Asian dishes. Milder flavor, more finely grounded, hotter. Great in soups. 2 bucks, give it a try.
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