Born from the same dried fruit of the plant ‘Piper Nigrum’ as the black pepper, white pepper is much milder with less complex flavor. However its history is intricately entwined with that of the black peppercorns. Both were the main spice source in the European Spice Trade.
White peppercorns differ in that the berries need to be fully ripened before they are picked, soaked in water for about 10 days, and then the outer coating is peeled off and the seeds are dried up until they become grayish/white.
Since the black coating is removed the spiciness decreases, but the flavor increases.
It is used in a variety of Asian cuisine, particularly Chinese and Vietnamese food. Traditionally used to flavor shrimp as well as hot and sour soup, many European cuisines also use it such as in Swedish meatballs.
When mixed in chai, it can provide multiple benefits such as enhancing appetite and promoting healthy gout. It can also help treat constipation, increase metabolism, and purify the body from harmful toxins.
Our white peppercorns offer an earthy, grassy, and slightly fermented flavor while also showing notes of ginger. Its aroma can be described as musty and almost medicinal.
Pepper is best when used fresh, so we recommend buying whole peppercorns and grinding these as needed.
Our herbs and spices are synergistically sourced, we aim to cultivate environmental stewardship, and respect cultural identity!
Gluten-Free; Fat-Free; 100% Organic; Plant-Based; Vegan; Sugar-Free;
How to use: Ready to use as is, white pepper can be added whole or ground.
For tea infusions, toss the white pepper into your brew before adding the chai blend.Taste & Aroma: Musty, Pungent, grassy.
Storage: For best results, store in an airtight container in a cool, dry place.
Shelf Life: 3 Years