Pepper, Ground White
White Malaysian Pepper, Ground
White peppercorns come from the same vine as the black. They are soaked in water, which softens the shells, whereupon the shells are removed. Their flavor, while still distinctly pepper, is quite different from that of black peppercorns. The soaking gives this pepper a mellow, slightly fermented taste. White pepper is strongly preferred over black pepper in European kitchens. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed. This finely powdered white Malaysian pepper virtually disappears in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. While we grind white peppercorns weekly in our shop for fresh, pungent flavor, for the peak of freshness you can buy whole white peppercorns and grind them yourself as needed.