White Pepper

• Origin: White peppercorns are the same berry as black peppercorns, but processed differently
• Color: Creamy white to light gray
• Flavor: Less complex than black pepper with a milder, slightly fermented and earthy flavor.
• Uses: Used in light-colored dishes, creamy sauces, mashed potatoes, and where you want a peppery bite without the black flecks. Also common in some Chinese and Vietnamese dishes.

How it Differs from Black Pepper

• Appearance: Black peppercorns still have their outer skin, whereas white peppercorns have this skin removed.
• Processing:
  • Black Pepper: Berries are picked while still green and unripe, then dried, resulting in the wrinkled, black exterior.
  • White Pepper: Berries are allowed to fully ripen, then soaked in water to remove the outer skin, revealing the lighter seed.
• Flavor: Less pungent and complex than black pepper, with a slightly fermented, earthy flavor.

Culinary Uses:

• White sauces and cream soups: Its milder flavor and light color won’t add a darker tint to dishes.
• White fish, chicken, or pork: Adds pepper flavor without noticeable specks.
• Chinese, Thai, and Vietnamese cuisines: Adds a peppery kick to stir-fries, soups, and marinades.

Additional Notes:

• White pepper can sometimes have a musty or slightly fermented aroma due to the soaking process.
• It’s a good source of antioxidants!