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Back Tellicherry Peppercorn

No. 53 - White Peppercorn

Quick Overview

White pepper consists solely of the seed of the pepper plant, with the darker-colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried.

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Additional Information

Common Uses Ground white pepper is used in Chinese and Thai cuisine, but also in salads, cream sauces, light-coloured sauces, and mashed potatoes (where black pepper would visibly stand out). White pepper has a different flavor from black pepper; it lacks certain compounds present in the outer layer of the drupe.
History Peppercorns are not only the oldest used spice, but also the most widely-used. Noted to be found more than 4,000 years ago, peppercorns were cultivated as long ago as 1000 B.C. Pepper was considered so valuable that unscrupulous suppliers often mixed in mustard husks, juniper berries, and even floor sweepings and ground charcoal to stretch its value.
Region(s) No
Ingredients No
Product of:
Organic No