GREAT FOR SAUCES AND SOUPS
White Pepper has a warm, pungent flavour with less aroma, but a hotter taste, than black pepper.
Peppercorns are the berries of a tropical vine. To produce white pepper the outer skin of the ripening berries is removed and the hard core is then dried in the sun.
Why not try...
using at the table or in cooking.
mixing into sauces, dressings, savoury pastry, marinades and mayonnaise for a peppery taste without the unwanted black pepper flecks.
adding to poultry dishes, casseroles, stir fries, barbecues and grills.
sprinkling over grilled meat, poultry and fish, for a peppery heat.
Store in a cool, dry place out of direct sunlight.