White Pepper Large Vial

Description

White pepper is produced by soaking fully ripe peppercorns in brine. The dark outer shell is then removed, revealing the white inner seed. The flavor of white pepper is unique and slightly sharper than black pepper, yet mild at the same time. It also hardens and turns bitter more quickly. Unlike the more widely used black pepper, white pepper is primarily used in Chinese, Vietnamese, and Swedish cuisine, mostly in light-colored dishes.

USAGE: Used in small amounts to season meat (especially chicken), minced meat, various salads, light sauces, potato, egg, and liver dishes. It’s also used in desserts to add a spicier, sharper flavor. The advantage of white pepper – it’s almost invisible in the dish.

MANASGARŠAS.LV RECOMMENDATION: Add freshly ground white pepper to your omelet along with fresh or dried herbs.