White pepper

Just like black pepper, white pepper is a faithful companion in the kitchen. Due to its longer maturation period, the white variant is hotter than the black one. As with other types of pepper, white pepper should always be freshly ground or crushed with a mortar.

White pepper is popular with light dishes in particular, as it goes well both visually and in terms of taste. It is ideal for light, creamy sauces, potato dishes and white asparagus . 

Pepper grows in the form of berries as panicles of the pepper bush. This is an evergreen plant and is native to the humid monsoon forests of India. Depending on the degree of ripeness, the pepper berries turn green, red or yellow. The white pepper berries are harvested when they are almost fully ripe. Then the pepper berries are soaked in water and the peel and pulp are removed. What is left is the white seed of the pepper plant.

Good to know:

White pepper gets its heat from the piperine it contains. It stimulates the release of saliva and gastric juices and thus supports digestion. Essential oils, tannins and other secondary plant substances in pepper also ensure that food becomes more digestible.

Black pepper is mostly used for healing purposes, because the healing, valuable properties come from the essential oils of the pepper berries, which are mainly found in the pulp of the plant.

Our COLORFUL SPICES TIP for white pepper:

A very unusual tip: Chewing two to five whole white peppercorns with a spoonful of honey in the morning can improve vision and memory.

Ingredients: White pepper, whole grains

• May contain traces of celery and nuts or mustard
• Packaged in a resealable stand-up pouch to protect against aroma and light
• Please store in a cool, dark and dry place