White, black and green pepper are all harvested from the woody, tropical plant Piper nigrum. Contrary to what some believe Piper nigrumis not related to Capsicum pepper family (which includes chile peppers and paprika). Native to the monsoon regions of Southeastern Asia, Black Peppercorns are the most common of the peppers and are harvested while the berries have not fully ripened (and are still green). They are then placed in the sun to dry and they turn dark brown and shriveled.
White peppercorn berries are allowed to fully ripen before they are picked and the black outer shell is then removed in one of two ways. Sarawak peppercorns are held under a constantly flowing stream of spring water while ours are Muntok peppercorns which are soaked in water until the black shell loosens. This gives White pepper a subtle, less intense flavor and cooks will often season more liberally with white pepper than with black pepper.
European cooks prefer white pepper in
flavoring creamy sauces and various light-colored dishes. Whole White
Peppercorns are commonly used in marinades, pickling and in peppermills.
We also carry a Ground White Pepper (40 mesh) as well as a variety of Ground Pepper and Peppercorns.
|
Spices 
Seasonings 
Salt-Free 
Chiles 
Spice Sets 
Organic Spices 
Recipes 
E-mail this product to a friend
