White Peppercorn

Pungent and Spicy!

White peppercorn has a subtle, refined flavor with a slightly fermented kick. Made by removing the outer skin of ripe black pepper berries, it offers a gentler heat and a more complex, earthy aroma. Preferred in light-colored sauces, creamy dishes, poultry, and East Asian cuisine, white pepper blends in without overpowering. Beyond cooking, it’s used in herbal remedies and traditional tonics. Also called “fermented pepper” in some regions, it’s a versatile twist on a pantry staple.