Pepper, White

Botanical Name: Piper nigrum

Flavor: Sharp, Pungent, Musky, Warm, Earthy, Spicy, slightly Herbal

Origin: India

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Vegetables, Fruit, Rice, Cheese, Baked Goods - Literally Almost Anything

Description: White Pepper comes from the exact same flowering vine that produces Black, Green, and Red Peppercorns. However, while Black Pepper is produced by sun-drying the un-ripe, green berries (known as ‘drupes’), White Peppercorns are the bisque colored seed contained inside the berries. The drupes are harvested when red and ripe and then soaked in water to remove the outer skin and flesh of the berry before being dried and sold whole or ground into a fine powder. White Pepper (AKA ‘Phrik Thai’ and ‘Safed Mirch’) is the preferred variety of pepper in China and Southeast Asia, in the rest of the world, the use of White Pepper over Black Pepper is mainly for aesthetic reasons, used to season light-colored dishes like cream sauces, mashed potatoes, pasta, and seafood where Black Pepper would stand out ‘ruining’ the look of the dish

Suggested Uses:

• Can be used as a substitute anywhere that Black Pepper is used however, due to its sharper flavor, you will want to use less
• Just like Black and Green Pepper, White Pepper can be used in almost every savory dish there is
• Use to flavor soups, stews, stocks, sauces, braises, stir fries, dips, and much more
• Add to dry rubs and seasoning blends for a pungent kick
• Infuse oils and vinegars with White Pepper to add flavor to marinades and dressings
• Use to enhance the flavor of vegetables, rice, pasta and grain dishes, savory baked goods, and even fruits
• The truth is, with so many uses and people’s familiarity with Black Pepper, there is no need to suggest uses so, use it anywhere and everywhere and use your imagination!