White Pepper

White pepper (whole)

hot

May contain traces of celery, mustard and sesame seeds.

Vietnam/India

Many chefs do not call white pepper a real pepper or reject it. But that's probably because they haven't tasted a really good white pepper, like ours. For the production of white pepper, the almost ripe or fully ripened red pepper berries are soaked in water. Then you can remove their shells and the white "heart" of the pepper comes to light and is dried. This effort also explains the slightly higher price of white pepper – it is hotter (but also sweeter) than black pepper, but also less aromatic. French cuisine in particular loves white pepper, as it blends perfectly with cream-based sauces.

This item is delivered in a small spice can with aroma lid.

poultry, pork, fish

Western European

Crush or ground and add to the food.

It is best to add it at the end of the cooking time.

Try it on ice cream or fruit salad.

Pan gyro