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Description
Black and White Pepper are both obtained from the small dried
berry of the vine Piper nigrum. For White Pepper, the berry is
picked when fully ripe. The outer layer of shrunken skin is
removed, leaving the dried, grayish-white kernel. It has a
milder, more delicate flavor than Black Pepper.
Uses
White Pepper is used whole in pickling spices and marinades.
Ground White Pepper is used in light colored foods such as
sauces and soups. It is especially popular in European cuisine.
Origins
The major exporter of White Pepper is Indonesia, but other
important sources are Malaysia (Sawawak) and Brazil. Indonesian
or Muntok White Pepper has a good overall appearance and
distinctive flavor. Sarawak Pepper is bolder and more uniform in
color than the Muntok variety, but little is imported into the
United States. Brazilian Pepper is the mildest flavored. |
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