White pepper

White pepper comes from the same plant, the pepper tree, as black pepper, only the harvesting and processing method differs. White pepper is made from the ripe fruit, from which the outer, dark-coloured skin is removed. This process results in a lighter colour and a softer flavour.

White pepper is the magic of flavours:

Slightly hot: White pepper is less hot than black pepper, making it an excellent choice for those who are more sensitive to stronger spices.
Creamy texture: removing the peel results in a fine, velvety texture that enriches the flavour experience of dishes.
Neutral colour: White pepper does not affect the colour of food, making it ideal for dishes where presentation is an important consideration.

White pepper in the kitchen:

Light-coloured sauces and soups: white pepper is the perfect choice for creamy sauces such as cream of mushroom soup or creamy chowders without darkening the dish.
White pepper adds a sophisticated flavour to poultry, fish and white meat dishes.
Vegetable flavouring: it is also an excellent seasoning for steamed or roasted vegetables, bringing out their natural flavour.