white pepper (ground)

white pepper (ground)

White pepper looks better in white sauces than black. White pepper is less aromatic, but has a peppery spiciness with a sweet aftertaste. It contains less essential oil than black pepper because the oil is in the fruit skin, which is dissolved when it is cleaned. This explains why white pepper is hot but less aromatic. In general, the aroma of pepper is determined by its proportion of essential oils, and its spiciness by the proportion of the alkaloid piperine.

Use:

All dishes in the kitchen that tolerate a good portion of spiciness harmonize perfectly with this white pepper.

Storage:

White pepper should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.

Contents:

70g, 160g, 500g or 1kg in a practical refill bag