Spotlight Spice: White Peppercorns

White Pepper

This week we’re shining the spotlight on White Peppercorns. So, what are they? Like our Tellicherry Peppercorns, white peppercorns come from the common pepper plant – Piper nigrum.

The berries (or drupes) of the plant are allowed to ripen fully, which turns their skins a dark reddish color. After the harvested drupes are allowed to dry, they’re then soaked in water to remove their outer layer, leaving behind only the white center of the berry. The result? A sharp, mildly spicy pepper with slight fruity and fermented notes that’s a bit less pungent and more delicate in flavor than black pepper.

White peppercorns are great for light-colored dishes where you don’t want specks of black pepper to show … think creamy soups, light-colored sauces, and potato dishes. They are a favorite of parents whose children “don’t like pepper,” since you can’t see it in the finished dish.

We recommend using white pepper in soups and sauces (like a béchamel), in blends to season fish or poultry, or in pasta dishes. Try combining a bit of white pepper with black pepper for a more nuanced flavor in your finished dishes.

Find both White Peppercorns and Ground White Pepper in either location or in the Peppers & Salts Section of

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