Pepper – White, Whole

Less commonly served than black pepper, white pepper is very similar in flavor, but where black pepper has a strong peppery bite followed by complex notes of citrus and pine, white pepper is more subtle and mild with balanced earthy notes. However, the flavor of this mild pepper can linger longer on the palate.

For the best of both, consider combining black and white peppercorns in a grinder for an even mix of flavors.

Buy white pepper for dishes where the dark color of black pepper would mar the appearance of the dish- in white sauces and creamy soups, or on potatoes, fish, and poultry.

White pepper, black pepper, and green pepper are all harvested from the same plant: Piper Nigrum. Green pepper is the most basic; it is the dried unripe berries. Black pepper is also a variation of the dried unripe berries, but the berries are allowed to cook in the sun (or over heat) causing the dark appearance and the most pungent bite. White pepper is dried after the berry has ripened and the fruit and skin have been removed.

Whole white peppercorns have an indefinite shelf life if stored properly in an airtight container in a cool, dark place. Grind just before use for the freshest flavor.