Organic Kitchen’s White Pepper (Safaid Mirch, Dakni Mirch)

White pepper is produced by removing the outer layer from black pepper which is obtained from pepper plant. The pepper plant is native to India and Indonesia. Once the black peppercorns are almost ripe and sun-dried, the outer layer is removed leaving only the inner seed which is white in color.

White peppercorns are less pungent, smaller in size, have a smoother skin and a light tan color with a mild flavor. The taste of white pepper is hotter than black pepper. White pepper turns stale faster than black pepper.

White pepper is mostly used in light-colored dishes like white sauces and mashed potatoes for aesthetic reason. It is also common in Chinese cooking, and is also used in aromatic Vietnamese soups, as well as in many Swedish preparations.

It can be sprinkled over eggs and a variety of cheeses for additional flavoring. It combines very well with salads, cold cuts, sandwiches, balsamic tomatoes and is mostly used as a flavoring agent.

The information is for educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.