Ground White Pepper

Ground White Pepper actually comes from the same Piper Nigrum plant that Black Pepper comes from. It has a different flavour profile to black pepper due to the method of production, more earthy and less spicy heat. This makes it a better match for some dishes that benefit from the earthy taste. Ground White Pepper is great for seasoning light colour foods such as creamy soups and chowders and is in use extensively in Asian cooking.

Farmers harvest White Peppercorns at full ripeness, soak them in water and then ferment them for a while. The outer skin is removed, taking some of the flavour and the piperine with it (the heat giving compound) which is why the flavour is so different from that of Black Pepper. You’ll often find White Pepper in blends with other spices, adding to the overall complexity of flavours. We also have White Peppercorns if you’d prefer, as well as Black Peppercorns, Pink Peppercorns and a 5 Pepper Mix.

As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!