Pepper, White Ground

Ground White Pepper

Both white pepper and black pepper comes from the seed of the fruit on a Piper nigrum plant – native to Southeast Asia. Also referred to as a peppercorns when whole, white pepper is not picked until the fruit is thoroughly ripened. It is then soaked, peeled and dried. Once dried, the peppercorn are sold whole, or pulverized to get this finely ground white pepper.

Ground white pepper lacks the powerful aroma of black pepper and is milder, however sharper and more flavorful. Although black pepper is used more commonly in American dishes, white pepper gives a distinct flavor to sauces, dishes, meats and vegetables. White pepper is regularly found in Chinese cooking and Swedish and Vietnamese dishes. Europeans and Asian cultures prefer cooking with white pepper.