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White Peppercorn ,Piper Nigrum
10 available
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Shipping: Australia: $21.00 (more destinations)
Condition: Brand new
Returns: 7 days, buyer pays return shipping (more)
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White Pepper
Scientific Name: Piper Nigrum
Also Known as: Hu jiao in Chinese, Poivre in French, Pfferer in German, Safed Mirch in Hindi,
Aroma: Strong and pungent
Flavour: Piquant and spicy
Colour: White
Palate: Spicy and hot
White pepper consists of only the inner seed of the pepper berry, with the pericarp removed. To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the dried, greyish-white pepper inside. This white pepper is dried and sold in whole and powdered forms. White pepper has a milder, more delicate flavour. It is useful for adding a peppery flavour to light-coloured sauces and soups. White pepper is preferred in Europe, especially France, and is also popular in Japan.
CULINARY USES : White pepper powder is commonly used in light coloured European dishes like casseroles, pies, mayonnaise, cream-based soups and white sauces. It is often used in instant noodles and snacks. In Indian cuisine, white pepper powder is used for white, cream-based gravies and curries.White pepper turns stale faster than black pepper. White pepper is mostly used in light-colored dishes like white sauces and mashed potatoes for aesthetic reason. It is also common in Chinese cooking, and is also used in aromatic Vietnamese soups and pork dishes, as well as in many Swedish preparations.
Scientific Name: Piper Nigrum
Also Known as: Hu jiao in Chinese, Poivre in French, Pfferer in German, Safed Mirch in Hindi,
Aroma: Strong and pungent
Flavour: Piquant and spicy
Colour: White
Palate: Spicy and hot
White pepper consists of only the inner seed of the pepper berry, with the pericarp removed. To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the dried, greyish-white pepper inside. This white pepper is dried and sold in whole and powdered forms. White pepper has a milder, more delicate flavour. It is useful for adding a peppery flavour to light-coloured sauces and soups. White pepper is preferred in Europe, especially France, and is also popular in Japan.
CULINARY USES : White pepper powder is commonly used in light coloured European dishes like casseroles, pies, mayonnaise, cream-based soups and white sauces. It is often used in instant noodles and snacks. In Indian cuisine, white pepper powder is used for white, cream-based gravies and curries.White pepper turns stale faster than black pepper. White pepper is mostly used in light-colored dishes like white sauces and mashed potatoes for aesthetic reason. It is also common in Chinese cooking, and is also used in aromatic Vietnamese soups and pork dishes, as well as in many Swedish preparations.
IN, Rajasthan