Profile: The naughty step-sister of black White pepper constantly teases black pepper.
White and black pepper come from the same blooming vine. The only distinction is in the processing. Black pepper is made by roasting or drying the fruits until the hulls turn dark black. The hull is removed from white pepper during cleaning and drying.
Because the essential oils are in the hull, black pepper has a more lemony, woody, peppery-pungent scent. Flavorless, white pepper is pungent and hot.
Pepper has always been a sought-after spice. Many regarded it dark gold, worth more than the shining metal. It was only available to Europe's elite until roughly 1800. Pepper now accounts for one-fifth of global spice trade.
White pepper is used in sauces and mashed potatoes since it does not discolor or mottle like black pepper. The sharpness of white pepper is valued in Chinese cuisine. These interesting spices are great in marinades and pickling spice combinations. Add a handful to a batch of stone fruit jam for a kick.
|Shelf Life:||1.5 Years.|
|Basic Prep:||It is ideal to use freshly ground spices. Place whole peppercorns in a cheese cloth bag and boil in a stew or soup. Remove the bag before eating. Also, pepper loses flavor with prolonged cooking, so add it towards the end.|
|Ways To Use:||Use this White Peppercorn to add a sharp, defined black pepper flavor without the color. Also works well in potato salad and cream sauces.|
|Cuisine:||American, Asian, Brazilian, European.|
|Country of Origin:||India.|
|Taste & Aroma:||Hot, Pungent.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|