Piper nigrum
White pepper is obtained from the same plant that as black pepper, but it is treated differently after harvest. The berries are harvested when they are fully mature, they are soaked in water and separated from the peel and pulp of the fruit. White pepper has a flavour similar to black pepper, but it somewhat differs. White pepper has a spiciness similar to black pepper. This spiciness is accompanied by a light creamy note that goes perfectly with dishes containing cream, cheese or potatoes.
– White pepper is ideal for seasoning dishes at the table. It is recommended to use it whole in a spice grinder. Or crush it in a mortar immediately before use.
– It is ideal for seasoning of all kinds of spicy dishes, fillings, pastry, etc.
– For seasoning marinades, broths and soups, we can put a few grains of white pepper in a filter bag and add it to the dish in the last 15 minutes of cooking, then remove before serving.
– White pepper can be used more generously than black because its aroma is somewhat gentler.
Pepper is a climbing plant that originates in India. For several thousand years, India was the only country where pepper throve. In ancient times, pepper was so valuable that it was compared to gold.
It can be used with: white pepper grains go well with fleur de sel (e.g. in a spice grinder), ginger, garlic, caraway, Mediterranean herbs, parsley, green pepper, black pepper (e.g. in a spice grinder), chives, onion.
