White Pepper

Origin: Same as black pepper (South India)

Also known as: Ground white pepper

Food Partners:

• Due to its neutral color, white pepper is ideal for light-colored dishes where black peppercorns would be visually unappealing. Examples include:
  • Mashed potatoes
  • Cream soups
  • Fish and seafood dishes
  • Bechamel sauce
  • Mornay sauce
  • Risotto
  • Light colored vegetables (cauliflower, potatoes, etc.)
• Can also be used in place of black pepper in any recipe for a milder heat sensation.

Taste Profile:

• Pungent, but milder and less complex than black pepper.
• Often described as having a warmer, earthier flavor profile.

Main Flavour Compound:

• Piperine (like black pepper), but at a slightly lower concentration due to the removal of the outer layer of the peppercorn.

Parts Used:

• Fully ripe fruit of the Piper nigrum plant, with the outer pericarp (skin) removed.

Method of Cultivation:

• Same as black pepper. The fruits are harvested when fully ripe.

Commercial Preparation:

• Unlike black pepper, which is simply dried, white peppercorns undergo an additional processing step. The ripe peppercorns are soaked in water for several days, which ferments and loosens the outer pericarp. The pericarp is then mechanically rubbed or scraped off, leaving behind the pale inner seed. The white peppercorns are then dried in the sun or using dehydrators.

Non-Culinary Uses:

• Similar to black pepper (soaps, perfumes).

Additional Information:

• White pepper is ground white pepper by default. Whole white peppercorns are available but less common.
• White pepper is generally more expensive than black pepper due to the extra processing step.