Quick facts
- Our White Peppercorns are all-natural and have never been bleached
- They possess a rich, wine-like flavor, are somewhat hot and are a nice addition to soup, on grilled meats and poultry or even mixed with black peppercorns
- White peppercorns are preferred for Asian as well as Southern and Eastern European recipes
- seasoning
- After maturation the black outer shell is removed by soaking in water
Top reviews
Flavorful Peppercorns
Excellent quality white peppercorns
Many of those same chefs use either a large amount of, or exclusively, white pepper in their cooking, which was very surprising, as I had tried many sources, usually finding a fetid/fecal aroma in the background (sometimes the foreground!) of much of the product that I had purchased. I commented on this to the previous head of Spice Hunter, who said that the problem is in production. The least expensive method is the soak the peppercorns in ponds to remove the outer covering; the ponds become stagnant and the stagnant (read: fetid) aroma becomes part of the peppercorns. The more expensive method is to soak the peppercorns in running water, which overcomes that problem.
There is no comment about the production of this product, but I would be amazed if it were not the latter. The aroma is so very exciting, with floral and spicy tones, and not a hint in the least of the off-putting aromas of other sources, even such well-known sources as Penzeys. My wife and I are very delighted with this product.
Excellent quality
Very satisfied with this product.
1lbs bag. OMG there’s so many peppercorns
The white peppercorns I got were exactly what I was expecting. I bought a white salt grinder for the white peppercorns. Now I have three grinders, salt, black, and white peppercorns.
White pepper isn’t as spicy as black pepper. Also if you bite into a white pepper crackle it wont burn like black pepper does.
I love it on eggs. Also white peppered shrimp is amazing.
White Peppercorn
Pam