White peppercorns

Description

White pepper is produced by soaking fully ripe peppercorns in brine. The dark outer shell is then removed, revealing the white inner seed. Its flavor is unique and slightly sharper than black pepper, yet mild at the same time. It also hardens and turns bitter more quickly. Unlike black pepper, it’s 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, salads, light sauces, potato, egg, and liver dishes. Also used in desserts for a spicier kick. The advantage of white pepper is that it’s nearly invisible in food.

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