Although white pepper comes from the same plant as black pepper, these berries are harvested a little later and then fermented to give a bright flavour but still the peppery bite.

It’s favoured in cream or white sauces and mashed potato where a black speck is not desired, as well as in many Chinese marinades.

How To Use:

White pepper is almost always the preferred choice in Chinese recipes, unless otherwise specified. It’s used in soups, marinades and stir fries and it’s white pepper, not chilli, that gives the slow burning heat to hot and sour soup.

White pepper has a floral, subtle heat that lingers longer than black. It’s ideal for white sauces, cream soups and broths where it also has the advantage of not being visible.

White pepper doesn’t replace black. It is used in a different way and so deserves its own place in the pantry.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Image for illustrative purposes only.