Whole White Peppercorns ~ Piper Νigrum

Origin:Asian.

Whole white peppercorns ( Whole White Peppercorns ) come from the fully ripe fruits of the Piper nigrum plant . Their difference from black pepper lies in the processing: the fruits are soaked in water until their outer shell is removed, leaving only the inner seed.

Culinary Use 

White pepper is preferred for its sharper but cleaner flavor and the aesthetic it offers in light-colored dishes:

Aesthetics: Used in béchamel, white sauces, mashed potatoes and cream soups to prevent black spots.

Gradual Release: Whole grains release their flavor gradually during simmering, which is ideal for broths (e.g. Vietnamese pho) and marinades.

Freshness: Using a grinder to grind the grains at serving time preserves the volatile oils and aroma that are quickly lost in pre-ground pepper. 

To avoid a bitter taste, add the white pepper towards the end of cooking.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult your doctor. Always consult a medical doctor before modifying your diet or using any new product.