White Peppercorn

Botanical name: Piper nigrum

We source Organic White Peppercorn from India and pack it in a Biodegradable, resealable, stand up paper bag.

White Peppercorn, like Black Peppercorn, is the dried fruit of the pepper plant, Piper nigrum and is native to India and South-East Asia but is now cultivated in Indonesia, Malaysia, China, Sri Lanka, Madagascar and South America. White Peppercorn is produced by soaking ripe berries in water. The dark outer skin shrivels and is easily removed, leaving the white seed.

White Peppercorn is hot, winey, woody, earthy with smoother aromatic flavour. White Pepper is spicier and fruitier than Black Pepper, but less complex. Mixed with Black Pepper, it looks great in table grinders as condiment. White Pepper should be added after the dish has been cooked, as overheating can release a bitter flavour.

White Peppercorn is used in some cuisines for its specific earthy flavour and aesthetics in lighter colored dishes. It is common in French, Indian, Chinese, Mexican, Swedish and Vietnamese cuisines. White Pepper combines well with cheeses, creamy sauces, curries, eggs, marinades for chicken, fish and pork, meatballs, stir fries, soups, pickling, potatoes and vinaigrettes.

White Peppercorn pairs well with Chilies, Cumin, Garlic, Saffron and Turmeric.