White pepper hand-picked

SHORT DESCRIPTION
What do white pepper, black pepper, and green pepper have in common? They are all harvested from the same plant – at different times – but are then processed differently. To make white pepper, the almost fully ripe, red peppercorns are harvested and placed in sacks. The peppercorns are then soaked in water and dried in the sacks – this makes them easy to peel, as the softened pulp has separated from the seeds. They are then laid out in the sun to dry again, and what remains is the familiar white pepper.

USE

The pepper is best used with light meat and light sauces.

GOOD TO KNOW
White pepper is hotter than black pepper, but it offers less flavor complexity, so you should use it carefully to find the right amount. Visually, white pepper is also less noticeable in light-colored dishes than its black counterpart.

TASTE
White pepper is slightly hotter than black pepper, but it doesn't have the same range of flavors as its dark counterpart. So, if the sole purpose is to add heat to a dish, white pepper is the better choice.

PRODUCTION
Weißer Pfeffer wird sorgfältig handverlesen und als ganze Körner abgefüllt. Er überzeugt mit einer klaren, kräftigen Schärfe und fein-würzigen Noten. Ideal zum frisch Mahlen und zum Verfeinern von hellen Saucen, Suppen, Fisch-, Geflügel- und Gemüsegerichten – ganz ohne künstliche Zusätze.