WHITE PEPPER
ABOUT WHITE PEPPER
White pepper is preferred to be added after the dish has been cooked, as overheating can cause a bitter flavor. It is chosen over black pepper either for appearance or because of the difference in heat and flavor.
WHOLE
White pepper is plucked from Piper Nigrum, the same plant that black pepper comes from while white peppercorns are lesser-known than the king of spices. The pepper berries are then soaked in water for approximately 10 days to ferment before the outer skin is removed. Finally, they are dried.
The result is a peppercorn with a less harsh flavor than its black counterpart, with what many might describe as earthy, grassy, or floral notes.
GROUND
Ceylon white pepper powder is commonly used in light coloured dishes like casseroles, pies, mayonnaise, cream-based soups and white sauces. It is often used in instant noodles and snacks. In Indian cuisine, white pepper powder is often used for white, cream-based gravies and curries.
White pepper should be added after cooking the dish has been completed which otherwise, will release a bitter flavor when overheated
