White Pepper Article - Allrecipes.com
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White Pepper


Black and white pepper are both obtained from the small dried berry of the vine Piper nigrum. For white pepper, the berry is picked when fully ripe. The outer layer of shunken skin is removed, leaving the dried, grayish-white kernel. It has a milder, more delicate flavor than black pepper.


White pepper is used whole in pickling spices and marinades. Ground white pepper is used in light-colored foods such as sauces and cream soups. It is especially popular in European cuisine.


The major exporter of white pepper is Indonesia, but other important sources are Malaysia (Sawawak) and Brazil. Indonesian or Muntok white pepper has a good overall appearance and distinctive flavor. Sarawak pepper is bolder and more uniform in color than the Muntok variety, but little is imported into the United States. Brazilian pepper is the mildest-flavored white pepper.

Piper nigrum, pepper vine, peppercorns



    Flavor & Aroma

    Penetrating and pungent

    Sensory Profile

    Although white pepper is milder-flavored than black pepper, it is generally characterized by a sharp penetrating aroma and a hot pungent taste. Its flavor can be described by piney, woody, and terpeney notes. White pepper also has a skunky/barnyard note which helps to differentiate it from black pepper.

    ground white peppercorns
      Mar. 24, 2012 12:12 pm
      3-24-2012 I use white pepper in many recipes like soups, stews, chuck pot roasts, but especially in white sauces for vegges like Cauliflower and peas. My original recipe, before everyone had it, for cheesy potatoes (Potluck Potatoes) calls for white pepper. So, I use it much more than black because I like the different flavor. Everyone should, at least, try it. You might like it better than black pepper.
      Jul. 6, 2012 12:05 am
      Try white pepper in mashed potatoes - a flavor I remember growing up and eating my mom's potatoes. Don't overdue it though!
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