Because of its color, white pepper is perfect for use in white sauces, pasta salads, and seafood dishes. White pepper recovers the absolute pungent nature of black pepper but has a somewhat changed taste due to incomplete loss of aroma compounds.
White pepper begins the same as the black but is enabled to ripen on the vine for a longer time, while black pepper is obtained from green berries. The exterior shell is then pulled out either by leaving the berries in water until the shell falls off or by keeping them under flowing spring water that results in a whiter, cleaner pepper.
White pepper is most often used in white or light-shaded dishes and sauces so there won’t be any black flecks. It is a little bit hot, winey, and immensely soil-like. The key difference between white and black pepper is the soil like nature of white pepper.
50 gm, 100 gm, 250 gm, 500 gm, 1000 gm