Black pepper and white pepper both come from the same plant, Piper Nigrum. In fact, all true peppercorns, whether they are white, black, green, or white, are all the seed of the Piper Nigrum. The difference between white, black, and other peppercorns is in when they are picked and how they are processed, which accounts for the differences in taste and color. The most recognizable of those pepper flavors in most of the world is that of the black peppercorn. It has low levels of spiciness. White peppercorn has similar flavor properties but has a slightly higher heat level despite coming across as more delicate, with somewhat grass-like and floral notes. Black peppercorns has higher levels of piperine, which is the alkaline that contributes that sharp bite recognizable in black peppercorns. While black pepper is more commonly. found on the table, it's white pepper that is typically chosen for flavoring white sauces, when the chef wants to avoid adding black specks to the dish.