Peppercorn, White, Organic
Botanical Name: Piper nigrum
Origin: Sri Lanka
Mountain Rose Herbs:
ur white peppercorns are a great addition to pepper grinders and add earthy, delicate flavors to a wide range of international dishes. Whole peppercorns are great for blending into marinades or freshly crack into cream-based soups and sauces for a mild peppery zest without the colored flecks. White pepper is a lovely alternative to black pepper which has much more pungent zest.
Piper nigrum is a member of the Piperaceae family. Native to southern India, this evergreen climbing vine is now cultivated in tropical regions around the world. Black, green, and white pepper all come from the same plant but are harvested and processed in varying methods. White peppercorn is actually the seed of the fruit of Piper nigrum, which is plucked once fully ripened on the vine. White pepper is traditionally processed by soaking the ripe peppercorns in water for approximately one week, removing the outer papery skin, and then drying them.
While black pepper may be popular for its zippy taste and healthful qualities, white pepper provides nuanced and delicate flavors to enliven culinary dishes and help support the daily functioning of the digestive system. Compared to black pepper, white pepper tends to be more floral, earthy, and have greater complexity.
White pepper is popular in European, Chinese, and Thai cooking. Whole white peppercorns can be incorporated into marinades or freshly crushed and sprinkled into stir fries. White peppercorns can also be added to a pepper grinder for the freshest, most complex flavors. Grind whole peppercorns onto salads, potatoes, chowders, and any dish where a uniform light-color is desired.
Botanical Name: Piper nigrum
Origin: Sri Lanka
Mountain Rose Herbs:
ur white peppercorns are a great addition to pepper grinders and add earthy, delicate flavors to a wide range of international dishes. Whole peppercorns are great for blending into marinades or freshly crack into cream-based soups and sauces for a mild peppery zest without the colored flecks. White pepper is a lovely alternative to black pepper which has much more pungent zest.
Piper nigrum is a member of the Piperaceae family. Native to southern India, this evergreen climbing vine is now cultivated in tropical regions around the world. Black, green, and white pepper all come from the same plant but are harvested and processed in varying methods. White peppercorn is actually the seed of the fruit of Piper nigrum, which is plucked once fully ripened on the vine. White pepper is traditionally processed by soaking the ripe peppercorns in water for approximately one week, removing the outer papery skin, and then drying them.
While black pepper may be popular for its zippy taste and healthful qualities, white pepper provides nuanced and delicate flavors to enliven culinary dishes and help support the daily functioning of the digestive system. Compared to black pepper, white pepper tends to be more floral, earthy, and have greater complexity.
White pepper is popular in European, Chinese, and Thai cooking. Whole white peppercorns can be incorporated into marinades or freshly crushed and sprinkled into stir fries. White peppercorns can also be added to a pepper grinder for the freshest, most complex flavors. Grind whole peppercorns onto salads, potatoes, chowders, and any dish where a uniform light-color is desired.
Botanical Name: Piper nigrum
Origin: Sri Lanka
Mountain Rose Herbs:
ur white peppercorns are a great addition to pepper grinders and add earthy, delicate flavors to a wide range of international dishes. Whole peppercorns are great for blending into marinades or freshly crack into cream-based soups and sauces for a mild peppery zest without the colored flecks. White pepper is a lovely alternative to black pepper which has much more pungent zest.
Piper nigrum is a member of the Piperaceae family. Native to southern India, this evergreen climbing vine is now cultivated in tropical regions around the world. Black, green, and white pepper all come from the same plant but are harvested and processed in varying methods. White peppercorn is actually the seed of the fruit of Piper nigrum, which is plucked once fully ripened on the vine. White pepper is traditionally processed by soaking the ripe peppercorns in water for approximately one week, removing the outer papery skin, and then drying them.
While black pepper may be popular for its zippy taste and healthful qualities, white pepper provides nuanced and delicate flavors to enliven culinary dishes and help support the daily functioning of the digestive system. Compared to black pepper, white pepper tends to be more floral, earthy, and have greater complexity.
White pepper is popular in European, Chinese, and Thai cooking. Whole white peppercorns can be incorporated into marinades or freshly crushed and sprinkled into stir fries. White peppercorns can also be added to a pepper grinder for the freshest, most complex flavors. Grind whole peppercorns onto salads, potatoes, chowders, and any dish where a uniform light-color is desired.