White Pepper Corns (Piper nigrum)

White Pepper Corns (Piper nigrum)
    Code: s353
    Price: $9.00
    1 available for immediate delivery
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    Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. To produce white peppercorns, this outer layer is removed before or after drying, leaving only the inner seed. White pepper tastes hotter than black but is less complex, with fewer flavor notes. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones.  While black pepper is more common in American kitchens, using white pepper in light-colored dishes for aesthetic reasons (such as white sauces and mashed potatoes) and is a tradition that originated in French cookery. However, white pepper is also used in some cuisines for its specific flavor. It is common in Chinese cooking, and also is uses it in aromatic Vietnamese soups and pork dishes, as well as in many Swedish preparations.  Stocks, pickles, meats, fish, savory foods.  2.5 ounces.
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