Ground white pepper

Ground white pepper is a type of spice that comes from the berries of the Piper nigrum plant. Unlike black pepper, white pepper is made by removing the outer skin of the ripe pepper berries before they are dried and ground into a fine powder. White pepper has a milder and slightly earthy flavour compared to black pepper, making it a popular choice for dishes where a lighter pepper taste is desired.

To produce ground white pepper, the ripe pepper berries are soaked in water to remove the outer layer, revealing the lighter-coloured inner seed. These seeds are then dried and ground to create the fine white powder that we commonly use in cooking. The process of removing the outer layer gives white pepper its distinct taste and aroma, perfect for adding a touch of peppery flavour without the specks of black in dishes like creamy sauces, light-coloured soups, and mashed potatoes.

Ground white pepper appears on food labels as a seasoning to enhance the flavour of dishes. It is commonly used in recipes for soups, sauces, marinades, and salad dressings where a milder pepper taste is preferred. White pepper can also be found in processed meats, pickles, and certain types of cheese to add a subtle peppery kick. Its versatility and ability to blend well with other flavours make ground white pepper a staple in many kitchens around the world.

Foods in the CalorieStar database containing Ground white pepper