White ground pepper is strongly preferred over black pepper in European kitchens, and finely ground white pepper is a popular table condiment in Southeast Asia. This pungent 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. The white peppercorns we grind are grown on the island of Borneo, in the state of Sarawak. That region is known for producing some of the world’s most robust pepper.
White peppercorns come from the same vine as the black. They are soaked in water to soften the outer shell, which is them removed. Their flavor, while still distinctly peppery, is quite different from that of black peppercorns. The soaking gives this pepper a mellow, slightly fermented taste, without the sharp bite of black pepper.