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, which is ground fresh weekly in our shops.
Ingredients
White peppercorns
Spice Highlights
Taste Notes
mellow, fermented, peppery
Perfect For
european cuisine, southeast asian dishes
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.
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