Sarawak white peppercorns from the island of northwest Borneo are from the same vine that produces black peppercorns. The difference is the time at which they are picked and cultivation process used. White peppercorns are picked closer to the time of ripening than black peppercorns. Once the berries are picked, they are stripped of their outer hull by being placed under water in a constantly flowing stream. Sarawak peppercorns have a citrusy, musty, earthy aroma and work well when paired with strong flavors.