Peppercorns White (ground)
White peppercorns from Sarawak, Malaysia are known for their superior flavor, aroma, size and color.
White peppercorns are picked from the vine when they are almost ripe - much later than black or green peppercorns. When picked, they are a yellowish-pink color. The peppercorns are treated with water to remove the skin, and then sun-dried.
White peppercorns contain less essential oil than black peppercorns, as this is in the skin, so they have less aroma and a sweetish pungency to them. They are used often in French cooking, and are especially useful in white soups and sauces that require pepper, because they won't add the little black flecks that black peppercorns would.
Sarawak white peppercorns are the best grade; the green berries are left on the vine until they start to ripen, and then they are packed into burlap sacks and placed in a running stream for two weeks until the outer skin loosens and washes off. This results in a smooth, bright white peppercorn with outstanding flavor.
Add 1/2 teaspoon ground pepper to every 4 cups of liquid when seasoning soups and sauces.
Botanical Name: (Piper nigrum)