White Pepper

White Pepper


White pepper consists solely of the seed of the pepper plant, with the darker-colored skin of the pepper fruit removed.

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This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical, or biological methods.

Ground white pepper is used in Chinese and Thai cuisine, but also in salads, cream sauces, light-colored sauces, and mashed potatoes (where black pepper would visibly stand out). White pepper has a different flavor from black pepper; it lacks certain compounds present in the outer layer of the drupe. Ground White Pepper is used in light-colored foods such as sauces and soups. White Pepper is especially popular in European cuisine. To prepare White Pepper, the seed is picked when fully ripe. The outer layer of White Pepper shrunken skin is removed, leaving the dried, greyish-white kernel. White Pepper has a milder, more delicate flavor than Black Pepper.

Health Benefits:

⦁ White pepper may help fight cancer.
⦁ White pepper may aid indigestion.
⦁ White pepper can assist in energy production and antioxidant defense.
⦁ White pepper may improve dental health.
⦁ White pepper may help skin conditions.
⦁ White pepper may help with weight loss.
⦁ White pepper is helpful for improving bone health.

Additional information

Weight N/A

50 gms, 100 gms, 250 gms, 500 gms, 1 kg