pepper white powder

White peppercorns are the same vine-fruits as black ones. After harvesting, however, they are soaked in water to remove their outer skin, giving them a slightly fermented taste prized by Japanese cooks. White ground pepper adds heat without changing the appearance of a dish.

White pepper is strongly preferred over black pepper in European and Southeast Asian kitchens. In this country 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.