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White Pepper

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  • Taste & Aroma

    Hot, Spicy

    Recommended Use

    Fish, Seafood, Poultry, Sauces

    Pairs deliciously with:

    Gravy and White Sauces (like Alfredo), Creamy Potato or Cauliflower Soup, Chicken or Vegetable Chilies, Clam or Fish Chowders

  • Origin & History

    Pepper powder derives from an evergreen plant native of India named Piper Nigrum. Black, white and green peppers stem from the same plant and their different colours and aromas are due to the harvest times and process. White pepper derives from fully ripe berries soaked in water.


    White Pepper is more delicate than black pepper, so it is suitable for seasoning fish, seafood or poultry. It is also a good choice in white sauces, because it adds the characteristic peppery note, without altering the uniformity of the sauce’s shade.

  • <

    White Pepper



    Serving sizeξ

    14 x 1/2 Tsp

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