The invisible secret weapon: Unlike green and black pepper, the white pepper variety is harvested already fully ripe. At this point, the pepper is red. Through a fermentation process lasting several days, the red, dark skin detaches from the peppercorn and the pepper becomes white. The pungency is the same as that of black pepper, although the flavor is much more subtle due to the removal of the outer shell. It is often used for last-minute seasoning, as it brings the spiciness to the dish without changing the actual taste too much.
- White Pepper
- Filling Weight
- Recommended for
- Fish dishes
- *May contain traces of cereals containing gluten, mustard and celery For further Informations on Ingredients, Mandatory information according to LMIV, etc