Peppercorns - Whole White

White pepper is known for its sharp bite and is used to add extra flavour to Chinese soups, marinades for meat and poultry, and spicier stir-frys.

Its also used in white sauces and dishes such as potatoes where the colour of black pepper would detract from the appearance of the dish.

Like black pepper, white pepper comes from the dried fruit of the pepper plant, piper nigrum.

With white pepper, the dark outer skin of the pepper fruit is removed by soaking before the seed id dried. To make black pepper, unripe pepper berries are picked and then they are dried, which blackens the skin and adds the flavour elements.

White pepper is made from fully ripe pepper berries. They are soaked in water for about 10 days, leading to fermentation. Then their skins are removed, which also removes some of the hot piperine compound, as well as volatile oils and compounds that give black pepper its aroma. As a result, white pepper has a different flavour and heat component than black pepper.

White pepper is described as being spicier and fruitier than black pepper, but less complex. Some say it has a musty or earthy flavour others say slightly smoky. Its best to only swap one for the other in small amounts in a recipe if you need to make a substitution.

White pepper should be added after the dish has been cooked, as overheating can release a bitter flavour.

Supplied as 100g in a heat sealed pack.