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White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. White pepper is often used in dishes that need a peppery bite but where you don't want black flecks, such as in white sauces and potato dishes.
Ground white pepper is commonly used in Chinese, Thai and Portuguese cuisines. It finds occasional use in other cuisines in salads, light-coloured sauces and mashed potatoes as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour.