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Picked when ripe, processed to remove the outer skin, then dried, leaving only the white seed. White peppercorns have a sharper, hotter, earthier flavour than black peppercorns, but without some of their complexity due to the removal of the outer hull.

Known for its sharp bite, white pepper is used to add extra flavour to soups, light coloured meat dishes such as fish and poultry, and spicy stir-fries.

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