White pepper

White pepper goes well with chicken or other meat, boiled fish, light sauces. Suitable for soups, seafood, but due to its sharpness should be consumed in moderation. Although white peppers have less aroma than black peppers, their sharpness lasts longer and has a fruity aftertaste.

Black, white and green peppers are berries of the same plant. The name of the pepper depends on their color, on how ripe they are, how processed. When the peel is removed from the almost ripe peppercorns, a white-creamy kernel remains. The kernel is dried and becomes a white pepper with an extremely pungent and rich aroma. There is a myth that white pepper is softer than black pepper – but this is not true. The husk covering the black pepper softens the taste, and the white pepper no longer has this husk.