White Pepper

White pepper is obtained by removing the dark outer part of the pericarp of the dried peppercorn, and the flavor is less pungent than that of black pepper. The outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The softened outer coating is then removed by washing and rubbing or by trampling, and the berries are spread in the sun to dry. Whole white pepper can also be prepared by grinding off the outer coating mechanically.

Use white pepper to season light-colored dishes like cream sauces, soups, potatoes, pasta, and seafood. White pepper has a pungent flavor so use less than you would black pepper.

White pepper is a good source of flavonoids, vitamin A, and vitamin C. These aid in lowering high blood pressure. Thus, white pepper may help manage blood pressure.

MOQ 5 MT

Supplied from Vietnam, India, Indonesia, and Sri Lanka.