Malabar white pepper

Dark cream-colored seeds, with a surprisingly fresh nose for a white pepper, far removed from the usual animal register. Notes of resin and cedar, slightly smoky, it is harvested by hand, bead by bead, when ripe.

White pepper is often used in dishes that need a touch of pepper but don't want black marks, such as in white sauces and potato dishes. In Chinese cooking, ground white pepper is used to add flavor to soups, marinades for meat and poultry, and spicier stir-fries. It is very different from black pepper or (fake) Sichuan pepper.

White pepper is a spice produced from the dried fruit (berry) of the pepper plant, Piper nigrum, just like black pepper. It is generally milder than black pepper, with a less complex but more musky flavor.

Although it comes from the berries of the same plant, the difference between white and black pepper begins when the berries are picked. To make black pepper, the green pepper berries are picked and then dried, which blackens the skin and adds aromatic elements.

White pepper is made from fully ripe peppercorns. They are soaked in water for around 10 days, leading to fermentation. Then their skins (pericarps) are removed, which also removes some of the piperine, as well as the oils and compounds that give black pepper its aroma. As a result, white pepper has a different flavor and heat component from black pepper.

Botany: Piper nigrum L. (INPN)
Origin: Malabar, India
Ingredients: 100% white pepper
Storage : Several years, protected from light and humidity.
Product strength: 6 (Scoville)