Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black.
- White pepper is a spice produced from the dried fruit of the pepper plant, Piper nigrum, as is black pepper. It is usually milder than black pepper, with less complex flavor.
- White peppercorns are often used to add spice to white or light-colored foods where specks of black pepper would make a less attractive dish.
- It can be used with mashed or whipped potatoes, white sauces, pasta salads, and seafood dishes.
- Store in a cool and dry place
Nutritional value per 100g Energy 1156kj/276kcal Fat 2g of which saturates 0.4g Carbohydrates 69g of which sugars 0g Fibre 29g Protein 10g Sodium 5mg
Organic white pepper whole