White Pepper

White pepper's pale hue makes it perfect for bright dishes like white sauces, seafood, and pasta salads, offering the same pungency as black pepper with a nuanced flavor due to aroma loss. Derived from fully ripened berries, white pepper is rendered by removing the outer shell through water soaking or flowing spring water. Its earthy, slightly hot, and winey taste enhances diverse cuisines, from Indian gravies and curries to Continental casseroles, soups, and sauces. A harmonious pairing with cumin further highlights its earthy character.