Pepper, White

Botanical Name: Piper nigrum Flavor: Sharp, Pungent, Musky, Warm, Earthy, Spicy, slightly Herbal Origin: India Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Vegetables, Fruit, Rice, Cheese, Baked Goods - Literally Almost Anything Description: White Pepper comes from the exact same flowering vine that produces Black, Green, and Red Peppercorns. However, while Black Pepper is produced by sun-drying the un-ripe, green berries (known as ‘drupes’), White Peppercorns are the bisque colored seed contained inside the berries. The drupes are harvested when red and ripe and then soaked in water to remove the outer skin and flesh of the berry before being dried and sold whole or ground into a fine powder. White Pepper (AKA ‘Phrik Thai’ and ‘Safed Mirch’) is the preferred variety of pepper in China and Southeast Asia, in the rest of the world, the use of White Pepper over Black Pepper is mainly for aesthetic reasons, used to season light-colored dishes like cream sauces,