Picked when ripe, processed to remove the outer skin, then dried, leaving only the white seed. White peppercorns have a sharper, hotter, earthier flavour than black peppercorns, but without some of their complexity due to the removal of the outer hull.
- + Ingredients
- + How to use
Known for its sharp bite, white pepper is used to add extra flavour to soups, light coloured meat dishes such as fish and poultry, and spicy stir-fries.
- + Country of Origin
Product of India
- + Storage Instructions
Store in a cool dry area away from direct sunlight