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Ground White Pepper

Ground White Pepper is a great alternative to ground black pepper in white or light-colored foods. It has a sharper, spicier flavor than black pepper, with fruity and mildly fermented undertones.

  • Light tan in color

  • Finely ground to a smooth powder

  • Ideal for light-colored dishes, in which specks of black pepper are not desired

  • D'allesandro
    Price: $23.20
    $1.45 / Ounce

    This product will be returning soon!

    Suggested uses

  • Use to season light-colored foods such as cream sauces, white gravies, potato salad and batter coatings for fish and chicken

  • Excellent for seasoning poultry and fish

  • Mix with black peppercorns for a broader range of flavor

  • Pepper loses its flavor when cooked for long periods of time, so add close to the end of cooking time

  • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in a dry, cool place.


    White peppercorns.

    White Peppercorns come from the common pepper plant (Piper nigrum), a flowering tropical plant that was originally native to India. The plant produces tiny berries or "drupes." These berries can be harvested and processed at various stages of their maturity to achieve different flavors and colors. White Peppercorns are allowed to ripen fully, causing the skins of the drupes to turn red. After drying, the peppercorns are soaked in water to soften and decompose the outer layer, leaving only the white center of the peppercorn. The result of the soaking process is a mildly hot, slightly fermented pepper flavor.

    Peppercorns have far-reaching cultural and historical significance. Europeans sought them as far back as ancient times, and as a result they often drove exploration and commerce. As early as the Roman Empire, they were bought, sold and taxed. The lure of pepper and other spices brought explorers from all over Europe to India during the Middle Ages and the Renaissance. Peppercorns were sometimes accepted in lieu of money in dowries, taxes and rents, such was their value!

    In modern herbal medicine, White Peppercorns are used topically to treat pain from muscular aches, sprains, arthritis and osteoporosis, while in Chinese medicine, they have been used as a remedy for joint pain and stiffness, nausea and digestive complaints. And unsurprisingly, given their spiciness, White Peppercorns are used in Indian Ayurvedic medicine to clear nasal congestion.

    White Peppercorns are most prominently used in European cuisines, in fact Europe consumes twice as much white pepper as black, the reverse of the United States' consumption ratio. Many cooks combine black and white peppercorns for color and a different ratio of flavor compounds and heat levels.

    Classic recipe

    Baked Macaroni with Homemade Cheese Sauce

    Béchamel is a classic sauce used in French and Italian cuisine. Ground White Peppercorns have long been used in French cuisine for the purpose of adding flavor while remaining invisible. Béchamel sauce is a classic example and one of the 5 French mother sauces.