GROUND WHITE PEPPER

White pepper comes from the same berries as black pepper (Piper nigrum), but is only harvested once fully ripe. Soaking the fruits in water removes the outer skin, exposing the light, aromatic core. This traditional process gives the pepper its creamy color and its fine, clean taste. The main growing regions are Indonesia and Vietnam, where this elaborate processing has been practiced for centuries.

White pepper is milder and more elegant than black pepper. It has a subtle, warm heat with slightly earthy, woody and nutty nuances. Its fine aroma is ideal when pepper should underline the flavor but not dominate it – especially in light-colored sauces and delicate dishes.

Ideal for creamy soups, light-colored sauces, potato dishes, fish and poultry. White pepper is excellent for the classic “Sauce Béchamel” and many French recipes. In Asian cuisines, especially in Vietnam and China, it is often used for clear broths and light stir-fries.

Ground white pepper is a classic in French and Chinese cuisine, for example in béchamel or in clear soups. It seasons without changing the look of light-colored dishes. Store in a cool, dark place and tightly sealed – this keeps the aroma intact for the longest time.