White peppercorn is produced by fermenting pepper berries in water, then removing the outer peel that would have otherwise produced black peppercorn. So, white pepper is the same as black pepper (Piper nigrum) without the crinkled black outer peel. Many chefs prefer white pepper when they want to add a spicy kick to creamy dishes, but don't want black pepper flecks throughout the dish.
- USDA certified organic
- Naturally fermented and naturally dried in the tropical sun
- No chemicals added
How to use
- Sprinkle on salads, pasta, dips
- Mix into creamy potato salad, macaroni and cheese, fluffy mashed potatoes and white sauces
- East Asian and South East Asian dishes that specifically use white pepper