White pepper

White pepper goes well with chicken or other meat, cooked fish, light sauces. Suitable for soups, seafood, but should be used in moderation due to its spiciness. Although white pepper has less aroma than black pepper, its spiciness remains longer and has a fruity aftertaste.

Black, white and green pepper are berries of the same plant. The name of the pepper depends on its color, how ripe it is, and how it is processed. After removing the skin from almost ripe pepper berries, the white-creamy core remains. The kernel is dried and becomes white pepper with an extremely spicy and rich aroma. There is a myth that white pepper is milder than black pepper – but this is not true. The skin that covers black pepper softens the taste, while white pepper no longer has this skin.