Less commonly served than black pepper, this gourmet pepper, white pepper, is very similar in flavor, but less pungent and more direct, without some of the subtle citrusy complexities of black pepper. You'll find it's called for when the recipe wants to add the pepper flavor, but doesn't want a dark color to mar the dish - in white sauces, creamy soups, fish, poultry, etc.
White pepper and black pepper are harvested from the same plant, Piper Nigrum. Where black pepper is dried whole with the unripe fruit meat still on the seed, white pepper is dried after the berry has ripened and the fruit and skin have been removed. The flavors in the seed alone are more mild and earthy compared the the pungent zest of black pepper. However, the flavor of the white pepper can linger longer on the palate. For the best of both, consider combining black and white pepper in your shakers for an even flavor spread: the peppery heat of black pepper with the low lingering flavor of white.
White pepper, fine ground (60 mesh) is already ground for your convenience. Use within three months for best flavor.
White peppercorns.
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