White pepper
It is a spice obtained from the same plant as black pepper, but it is harvested when the grains are ripe and the outer husk is removed, leaving only the inner core. This results in a white or creamy-colored grain, which is commonly used in dishes where flavor is desired without the dark color that black pepper would impart.
FLAVOR PROFILE
Milder and less spicy than black pepper, with earthy notes and a subtle floral hint.
USED FOR PRODUCTS LIKE
White sauces and creams, fish, poultry, purees, white meat, dairy products, condiments for stews or casseroles, rice, risottos, bakery, gourmet products.
OPTIONS
Granulated, Ground
