Peppercorn White

Peppercorn White

White peppercorns are exactly the same fruit as black peppercorns. The difference is that when the ripe fruit is harvested the outer skin is removed leaving only the seed to be dried.

This makes white pepper a much cleaner taste and an excellent way of introducing the bite and heat of black pepper to a dish without the earthiness or pungency. This is used to good effect, particularly, in Japanese and Thai food where the pungent black pepper flavours can easily over power the more subtle lemongrass or coriander.

Chefs often use white pepper in places where black specs would ruin the look of a dish such as white sauces.

Stored correctly in Kitchen Herbarry packaging whole white peppercorns will keep their quality of flavour for up to four years.

Fun Fact: Removing the skin is often still achieved by packing the ripe pepper vine fruit into sacks and immersing them in a clean free flowing stream for two or three weeks.

Allergens

This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery