Organic Ground White Pepper
White peppercorn is produced by fermenting pepper berries in water, then removing the outer peel that would have otherwise produced black peppercorn. So, white pepper is the same as black pepper (Piper nigrum) without the crinkled black outer peel. Many chefs prefer white pepper when they want to add a spicy kick to creamy dishes, but don't want black flecks throughout the dish.
What does it taste like? This white pepper packs a punch and has a strong, funky flavor left over by fermentation.
- USDA certified organic
- Naturally fermented and naturally dried in the tropical sun
- No chemicals added
How to use
- Sprinkle on salads, pasta, dips
- Mix into creamy potato salad, macaroni and cheese, fluffy mashed potatoes and white sauces
- East Asian and South East Asian dishes that specifically use white pepper
Our farmer, Mr. Sharala, grows his peppercorn alongside Ceylon cinnamon in the central hills of Sri Lanka. During the harvesting season between June and August every year, he watches for the green berries to start ripening and turning red. This is how he knows it's time to send the pickers up ladders to handpick the berries individually.
To make white pepper, Mr. Sharala naturally ferments the fresh pepper berries in barrels of water for about 5-6 days. Fermentation helps loosen up the outer peel, and when scrubbed with a wire mesh, falls off easily to reveal the pale white peppercorn.
Grind it yourself: Fresh whole white peppercorn