Ground White Pepper

Description

White, black and Green Peppercorns all come from the tropical woody plant Piper nigrum and are not related to Capsicum pepper family (which includes chili peppers and paprika). The Piper nigrum plant is indigenous to the monsoon regions of Southeastern Asia. Black Peppercorns are the most common of the peppers and are picked when the berries are still green (before they have fully ripened). They are then dried in the sun which turns their color to a dark brown and their texture becomes wrinkled. White peppercorn berries are picked when they are fully ripened and they are then husked and dried.

White pepper has a subtle, less biting flavor and can be used more liberally than black pepper. In Europe cooks often prefer to flavor creamy sauces and various light-colored dishes with ground white pepper. White pepper is also available as Whole White which is commonly used in marinades, pickles and of course in peppermills as well as in various Peppercorn blends. Our fine ground white pepper is 40 mesh (very fine) and is ideally used in a pepper shaker on the kitchen table or in the creamy, lighter-colored sauces for chicken, fish or potato dishes.

White pepper (like most other pepper) works well in combination with basil, cardamom, cinnamon, cloves, coriander, cumin, garlic, ginger, nutmeg, lemon, and parsley.

One of our favorite recipes using white pepper is Amritsari Chole.

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