White pepper

White pepper is a spice made from the ripe seeds of the pepper plant (Piper nigrum), the same plant used to make black pepper. However, the two differ in how they’re processed:

 Processing:

* For white pepper, fully ripe pepper berries are soaked in water to ferment, and then their outer skin is removed, leaving the pale inner seed, which is then dried.
* In contrast, black pepper is made from unripe berries that are dried with the skin intact.

 Flavor:

* White pepper has a milder, earthier, and sometimes mustier taste than black pepper.
* It lacks the sharp, pungent bite of black pepper and instead has warm, slightly fermented, and musky undertones.
* Some people also detect a faint garlic-like or hay-like aroma.

 Culinary Uses:

* Popular in Asian cuisine (especially Chinese, Thai, and Vietnamese dishes).
* Common in light-colored sauces, soups, and mashed potatoes where black specks from black pepper would be visually unappealing.
* Often used in French cuisine, like in béchamel sauce or vichyssoise.

 Other Notes:

* White pepper can lose its flavor more quickly than black pepper when stored for long periods.
* Its stronger, fermented aroma comes from the wet-processing method, which may not appeal to everyone.

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Budi Harto

Star Laboratories 

Pergudangan Mutiara Margomulyo Indah C15, Surabaya, Indonesia

Whatsapp/ Phone : +62 816 525 328\

USD Price : $9000/ton