Although they are actually black peppers without an outer layer of black skin, white peppers are actually ivory in appearance. The processing determines whether the color is more ivory dark or light. White peppers are hotter than black peppers and have extremely distinct features.
The old method of creating white pepper, which involved soaking the red berries, has been changed in Vietnam, the world’s largest pepper-growing country, by soaking the dried blackberry in water. The skin is removed more aggressively than with the conventional procedure, giving the area a more greyish color.
White pepper has less volatile oil than black pepper since the outer peel has been removed.
The three forms of white pepper are whole, cracked, and ground.
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