White pepper is a refined spice known for adding subtle heat without altering the color of dishes—perfect for elegant, light-colored preparations.
Made from the same fruit as black pepper, white pepper is produced by removing the outer skin of fully ripened berries after soaking. This results in a milder, earthy, and slightly spicy flavor.
It’s commonly used in white sauces, mashed potatoes, soups, fish dishes, and Asian recipes, especially where black flecks from regular pepper would be undesirable.
Fun fact: French haute cuisine often relies on white pepper to preserve the clean appearance of velouté or béchamel sauces.
Suggested use – Mashed potatoes with white pepper:
Boil 1 kg of potatoes until soft.
Mash with 50 g butter and 100 ml milk.
Add ½ tsp ground white pepper and salt to taste.
Mix thoroughly and serve warm.
White pepper is a refined spice known for adding subtle heat without altering the color of dishes—perfect for elegant, light-colored preparations.
