Description
White peppercorns start as ripe black ones. The berries are soaked until the outer skin ferments away, leaving the pale core – which holds the heat but not the aroma. What's left is sharper and earthier than black, with a fermented note that's either the whole point or an acquired taste, depending on who you ask.
It's the pepper for pale sauces, where black specks would show: béchamel, mashed potatoes, cream soups. It's also fundamental to Chinese cooking – hot and sour soup gets most of its heat from white pepper rather than chili. Ours come from Malaysia and are graded Cream Label, the top grade Malaysian white pepper gets.
Ingredients
Whole white peppercorns.
Allergens
Free of all nine major U.S. allergens.
Certifications
Non-GMO Project Verified. Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
