The process of soaking and removing the husk of the pepper berry gives the white peppercorn a distinct, subtle, musty and earthy flavor, with a more direct heat. It is considered more mild and subtle than black pepper and has a "clean burn".
White peppercorns are valued for sauces and soups of light color as they add the flavor but not the black or green specks like the black or green peppercorns.
While it is commonly used for delicate dishes that contain fish or chicken. It also a good alternative to black pepper for mashed potatoes, vegetables and any meat dish where a more subtle warmth is desired.
Used around the world, white pepper adds subtle warmth, flavor and color to dishes such as hot and sour soup, stir fried cabbage, creamy white sauces like a bechamel, Swedish meatballs, in baked goods like Scandinavian spiced breads and cakes, or gingerbread cookies. Its flavor also infuses well into the acidic brine of pickling liquids, complementing other spices in the blends.
Ingredients: Whole white peppercorns
**Special note: White Peppercorns should always be creamy in color, not pure white, which indicates that they’ve been treated with peroxide to “brighten” them and should taste crisp and clean. White peppercorns that are not dried correctly may have a musty, stale, or moldy smell and taste, indicating spoilage due to improper processing or storage.
Moisture and heat accelerate the degradation of white pepper. To prevent spoilage, store whole white peppercorns in an airtight, opaque container away from light and heat sources like a stove.
Use a small amount at first, as it can be more pungent than black pepper when ground, and a little goes a long way. Suggestion for the best flavor, start with whole white peppercorns and grind them fresh immediately before use.