White Pepper – Whole | 50 g Glass Jar

The same berry, a different process

• White pepper is black pepper with the skin removed
• Ripe berries are soaked for several days (retting) until the outer layer rubs away
• The pale inner corn is then sun-dried
• Removing the skin removes the sharp top notes and leaves a cleaner, earthier, slightly fermented heat
• It’s a distinct spice, not a cosmetic version of black

When to use it

• Pale gravies — white korma, shahi paneer, malai dishes
• Soups and clear broths
• Fish and chicken marinades
• Chinese and Southeast Asian cooking, where it’s the default pepper
• Any white or cream sauce

How to use it

• Grind fresh, and use slightly less than you would black pepper
• Add earlier in cooking than black pepper, which is a finishing spice

What’s not in it

• White pepper’s pale uniformity makes starch and rice flour easy to hide
• Buy it whole and the question doesn’t arise