White pepper

White pepper comes from the same plant as black pepper (*Piper nigrum*), but it's processed differently to give it a distinct flavor and appearance. While black pepper is made by drying the entire peppercorn (including the outer layer), white pepper is made by removing the outer skin of the ripened peppercorn, leaving only the inner seed. This gives white pepper its pale color and a slightly more subdued, less complex flavor compared to black pepper.

In terms of taste, white pepper has a sharper, more straightforward heat than black pepper, with a slightly fermented or musty undertone. It still retains the peppery spice but lacks the earthy and aromatic complexities that black pepper has due to the absence of the outer layers. Some people describe white pepper as having a cleaner, milder heat, which can be more suitable for delicate dishes where you don't want the pepper flavor to overpower other ingredients.

White pepper is commonly used in dishes like creamy soups, mashed potatoes, light-colored sauces (like béchamel or alfredo), and Asian cuisine, where it's often preferred over black pepper for its subtlety. It’s also used in pickling and certain spice blends.

Another notable difference is that white pepper tends to have a slightly more pungent aroma, but since it's less complex in flavor, it’s often used in a way where you want the heat without the strong flavor profile of black pepper. It’s also the go-to choice when you need to maintain a clean, smooth appearance in light-colored foods, as black pepper can leave unsightly dark specks.

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Budi Harto

Star Laboratories

Pergudangan Mutiara Margomulyo Indah C 15, Surabaya, Indonesia

Whatsapp/ Phone : +62 816 525 328

USD Price : $9000/ton FOB Surabaya