White Peppercorns are actually from the same Piper Nigrum plant as Black Peppercorns come from. They have a different flavour profile to Black Peppercorns 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. White Peppercorns are great for seasoning light colour foods such as creamy soups and chowders and are in use extensively in Asian cooking. They are one of the 5 Peppers in 5 Pepper Mix, alongside Black Pepper, Green Pepper, Pink Pepper and Allspice Berries.
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 (heat giving compound) which is why the flavour is so different from that of Black Pepper. You’ll often find them in blends with other spices, adding to the overall complexity of flavours.
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!
Nutritional Information/ 100g
- Energy/kcal – 296
- Energy/kJ – 1238
- Protein (g) – 10.4
- Fat (g) – 2.12
- of which Saturates (g) – 0.626
- Carbohydrate (g) – 68.61
- Fibre (g) – 26.2
- Sodium (mg) – 5
- Salt (g) – 0.0125
ADDITIONAL INFORMATION
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Mustard
- Celery
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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