White pepper is obtained by harvesting peppercorns when very mature and allowing them to soak in water to separate the skin. Once dried its flavour is more delicate, with a woody aroma of resin or stable, and is deeper that black pepper with a less spicy taste.
Its white colour and its aroma are perfect for seasoning white and other sauces, pasta, meat, fish and fowl. Its versatility is infinite: together with salt, it is perfect for a pasta, some lentils, a fried egg, a salad, a tuna sandwich or a Bloody Mary.
Perfect for flavouring cream or cheese-based sauces, boiled potatoes and pickled foods.
Because of its sweet, light aroma it goes well in original combinations, for example, in a fresh strawberry dessert or with tofu. It combines better with bitter-sweet flavours due to its less penetrating aroma than that of black pepper, as a result of which it is highly prized in Chinese cooking.
Did you know that the berries of white pepper, in coarsely ground form together with that of black pepper, is a widely used mixture in French cuisine, called `mignonette´?
