Campanello
RO
Campanello

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Spices

Ground white pepper

Ground white pepper, with a gentle heat and no black specks — for white sauces, purées and cream soups.

10 RON

/ 100 g

How much?

Total for 100 g10 RON
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100 g

10 RON

Pick up from shop: Ready for pickup after phone confirmation, usually the same day.

Why we picked it

White pepper is the one to choose when you don't want black specks in your food: it has a gentler heat and blends into white sauces, purées or cream soups, where black pepper grains would spoil the look.

About the product

Finely ground white pepper. It comes from Piper nigrum berries picked ripe and soaked to remove the outer skin, which is why it is pale in colour and leaves no black specks. Its heat is gentler than that of black pepper.

Taste and aroma

Tasting notes

Gentle heat, less sharp than that of black pepper.

How to use it

  • Use it in white sauces (béchamel), purées and cream soups, where you don't want black specks.
  • Season pale-coloured dishes: cream of vegetable soup, cream-based sauces, white fish.
  • It also goes well in Asian cooking, in the Chinese or Vietnamese style.
  • Add it sparingly, tasting as you go, as it is milder than black pepper.

Storage

Like black pepper, white pepper loses its aroma faster once ground, so keep it tightly closed, somewhere dry and dark.

Keep somewhere dry and dark. Whole spices (seeds, sticks) hold their aroma far longer than ground ones.

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