Description
Name: Piper nigrum
Pepper in this degree of ripeness has undergone the most complex production process that a peppercorn can undergo. After the ripe pepper berries are harvested, they are soaked in water for several days. The skin softens and is then removed by a mechanical process. When the aromatic skin is removed, most of the flavour is also lost - the pepper's heat remains! Before the chilli came to Asia - thanks to Columbus and co - the spiciness of dishes in Asian cuisine was created exclusively through the use of white pepper.
Flavourpeppery spiciness
ApplicationAsian dishes, BBQ marinades, sauces, stew
Many chefs like to use white pepper in light-coloured sauces so that you can't see the "pepper crumbs" in them...but it's not about the look, it's about the taste...please test for yourself - we think the flavour of white and black pepper are completely different.
Contents: 40 g
