White Peppercorns

White pepper starts out the same as the black, but are allowed to ripen more fully on the vine. The outer shell is then removed by soaking the berries in water until the shell falls off, or are held under flowing spring water, yielding a whiter, cleaner pepper. White pepper is less pungent.

White Peppercorns are generally used in white sauces and cream soups rather than black pepper. This helps avoid giving the sauce or soup a speckled appearance. White pepper is also used whole in pickling spices and marinades and is especially popular in European cuisine.

1.8 oz. & 5.7 oz.