Description
White peppercorns come from the same vine as black ones, but are soaked in water after the harvest to remove the outer skin. This process gives them the slightly fermented taste prized by Japanese cooks and the smooth mellow flavor preferred in European cuisine.
Details
These are Sarawak white peppercorns, from the Malaysian island of Borneo. White peppercorns, while still distinctly peppery, are quite different from that of black peppercorns. The soaking gives these white peppercorns a mellow, slightly fermented taste. White pepper is strongly preferred over black pepper in European and Southeast Asian kitchens. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed. Ground white pepper virtually disappears in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. While grinding whole peppercorns as needed is the best way to get peak flavor, we also offer a finely ground white pepper, which is ground fresh weekly in our shops. Ingredients: White peppercorns.
