White pepper is produced by allowing ripe pepper berries to fully ripen on the vine. They are then soaked in water to remove the outer red or black skin. The inner seed, which is pale in color, is then dried and ground into a fine powder.
Flavor Profile: milder and slightly different flavor compared to black pepper. It is less pungent, delicate, earthy, floral aroma.
Like black pepper, white peper also contains piperine, which is known for to aid in digestion. Has anti-inflammatory properties, and contributes to antioxidant activity.
Used in white sauces, cream-based soups, mashed potatoes to avoid the black specks of black pepper.
Common ingredient in Asian cuisine, like white curries, soups, and seafood dishes.
Used as a finishing touch for dishes like salads, eggs, and sautéed vegetables.
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