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Peppercorns, White
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Peppercorns, White
white-peppercorns-1.jpg
white-peppercorns-1.jpg
Peppercorns, White
white-peppercorns-2.png
white-peppercorns-3.png|algolia
Peppercorns, White

White Peppercorns

Rated 5.0 out of 5
1 Review

White peppercorns come from the same vine as black ones, but are soaked in water after the harvest to remove the outer skin. This process gives them the slightly fermented taste prized by Japanese cooks and the smooth mellow flavor preferred in European cuisine. These Sarawak white peppercorns are also available in Ground White Pepper.

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The Spice House
The Spice House

Details

This 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.

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average rating 5.0 out of 5
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100% of reviewers would recommend this product to a friend
1 Review
Reviewed by Momica
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Amazing spice!

I had never had fresh ground white pepper, WOW! I have tried several spices from The Spice House and they were all fresh and full of flavor.

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