White Pepper, Application : Cooking

White pepper consists of the seed only, with the skin of the fruit removed. This is usually accomplished by process known as Retting, where fully ripe berries are soaked in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried.

Alternative processes are used for removing the outer fruit from the seed, including decortications, the removal of the outer layer from black pepper from berries through mechanical, chemical or biological methods.

White pepper is sometimes used in dishes like light-colored sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier. They have differing flavor due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed.

The main reason most cooks use white pepper is to maintain consistent color in light foods. Black specks in a perfectly prepared creamy white sauce are considered distracting. White pepper are also used in marinades or added to pickling spice.

Harvesting Season: October � February

• Muntok
• Sarawak
• Brazilian
• Indian

Variety: Cracked, Coarse Ground, Ground, Fine Ground