White Pepper

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Named after the Indonesian port of Muntok the pepper is shipped from, the peppercorns are creamy-white in appearance and have a biting hot, pungent flavour. The pepper is produced from the same berries as black pepper but the outer pericarp or husk is removed by soaking and the process is referred to as 'double-washed' giving a clean creamy appearance. White pepper is used in place of black pepper where the presence of black flecks would spoil the look of a sauce but also because the less complex flavour and heat suits many dishes better than black pepper.

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Named after the Indonesian port of Muntok the pepper is shipped from, the peppercorns are creamy-white in appearance and have a biting hot, pungent flavour. The pepper is produced from the same berries as black pepper but the outer pericarp or husk is removed by soaking and the process is referred to as 'double-washed', which gives a clean creamy appearance. White pepper is used in place of black pepper where the presence of black flecks would spoil the look of a sauce, but also because the less complex flavour and heat suits many dishes better than black pepper.

USES: Grind into creamy or white sauces. White pepper is a major ingredient in the hot cajun mixes from the US and is useful in seasoning anything from pork to fillets of fish.

ORIGIN: Indonesia

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

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