Whole White Peppercorn

Whole white peppercorns are primarily used for their milder, earthy heat and for visual appeal in light-colored dishes where black pepper specks are undesirable.They are a staple in French and Chinese cuisines and are commonly added to creamy sauces, chowders, mashed potatoes, soups, stews, and dishes with fish and chicken. While they can be ground to add flavor, they can also be tied in a cheesecloth bag and simmered in a liquid to infuse it with flavor, then removed before serving.  

Common uses

Light-colored dishes:Use in place of black pepper in creamy sauces, white gravies, and light-colored soups to avoid visible specks. 

Classic and cream-based sauces:A key ingredient in "mother sauces" like béchamel and in dishes like gratin, alfredo, and risotto. 

Mashed potatoes and potato dishes:Adds a subtle warmth without altering the creamy white appearance. 

Seafood and poultry:Complements the flavor of fish and chicken without overpowering them. 

Asian cuisine:Often preferred in Chinese and other Asian dishes for its specific flavor profile. It can be added to stir-fries, marinades, and soups. 

Infusion:For a subtle flavor, tie whole peppercorns in a cheesecloth bag and add it to simmering soups, stews, or sauces. Remove the bag before serving. 

Baked goods:Add a unique twist to baked goods like bread, cookies, or even jams for a spicy note. 

Tips for use

Grind fresh:

Grind whole peppercorns just before use for the best flavor and aroma. 

Add towards the end:

White pepper's flavor can become bitter if cooked for too long, so it's best to add it towards the end of the cooking process. 

Use sparingly:

Its flavor can be intense, so start with a small amount and add more to taste. 

Consider toasting:

Toasting the peppercorns in a dry skillet for a few minutes before grinding can enhance their flavor and aroma.