These are Sarawak white peppercorns, from the Malaysian island of Borneo. White peppercorns, while still distinctly peppery, are quite different from that of black peppercorns. The soaking gives these white peppercorns a mellow, slightly fermented taste. White pepper is strongly preferred over black pepper in European and Southeast Asian kitchens. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed. Ground white pepper virtually disappears in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. While grinding whole peppercorns as needed is the best way to get peak flavor, we also offer a finely ground white pepper.
Ingredients
White peppercorns
Spice Highlights
Processing
whole
Taste Notes
mellow, fermented, peppery
Perfect For
european cuisine, southeast asian dishes
Diet & Lifestyle
Kosher, MSG-free
Different Types of Peppercorns
Peppercorns offer far more than simple heat, with flavors ranging from fruity and floral to earthy, citrusy, and warmly spiced. Whether you’re looking for an everyday staple or a distinctive finishing pepper, each variety brings its own character to the table.
White Peppercorns
Mellow, earthy, and slightly fermented, white peppercorns offer a subtler flavor than black pepper and are especially suited to Southeast Asian cooking and light-colored soups, sauces, and potatoes where you want peppery warmth without black flecks.
Robust, aromatic, and subtly fruity, Tellicherry is our versatile everyday black pepper, bringing balanced heat and earthy depth to nearly anything from eggs and vegetables to steaks and sauces.
Warm, slightly sweet, and boldly peppery, these prized Cambodian peppercorns offer a more nuanced alternative to classic Tellicherry and shine freshly ground over meats, hearty stews, sauces, and salads.
Fragrant and lemony with a distinctive tongue-tingling, numbing sensation, Sichuan peppercorns are unlike traditional black pepper and are best toasted or cooked into Chinese dishes, meats, seafood, and vegetables.
Fruity, sweet, and delicately peppery, these soft berries are milder than true peppercorns and are best used whole or lightly crushed to bring bright flavor and color to seafood, salads, eggs, and creamy sauces.
Harvested when fully ripe, Kampot Red Peppercorns offer a fragrant, fruit-forward expression of Cambodian pepper with floral and citrus notes and gentler heat than their black counterpart, making them an exceptional finishing pepper.
Hotter and more complex than traditional black pepper, Long Pepper layers its woody warmth with notes reminiscent of ginger, cinnamon, and nutmeg; grind it over meats and vegetables or simmer it whole in stews for deep, lingering spice.
Bright, fresh, and gently peppery, green peppercorns have a lighter, more herbaceous character than black or white varieties and lend themselves especially well to creamy sauces, seafood, poultry, and classic peppercorn preparations.
Customers appreciate the subtlety and unique flavor of this pepper, often preferring it for lighter dishes like eggs and soups. Freshness is a recurring theme, with many enjoying the ability to grind their own pepper for enhanced taste. Overall, it is celebrated for adding a special kick to a variety of recipes.
We curated spice bundles to help you get inspiration on your cooking journey.
Featured Recipe
Soy Braised Short Ribs
A tender braised meat dish is the hero of any celebratory dinner. It’s deceitfully easy and pleasantly hands-off. These Soy Braised Short Ribs are savory and complex from a mixture of star anise, w...
I haven't tried this batch of white peppercorn that I recently purchased from you
A
Amy D.
the best
The flavor is intense and good and they smell so delicious
C
Carol G.
peppercorns
Seamless ordering process and rapid delivery. Peppercorns are very fragrant and flavorful. Excellent quality. Will definitely order again from the spice house for any future spice needs.
V
V.H.
Great quality white peppercorns. Black peppers earthy and vegetal sibling. Such an underrated spice.
