Sarawak White Pepper

Black and white peppercorns are both from the pepper plant; the difference in colour comes from different processing methods.

While black peppercorns are picked when almost ripe and sun-dried (hence the black outer layer), white peppercorns are simply black peppercorns with this outer layer removed, leaving only the inner seed.

White pepper is hotter than its black counterpart but with fewer flavour notes, rendering a more subtle, earthy taste that brings out the best in cream sauces, soups and salads. There is a common consensus among gourmands that freshness is a particularly key factor of good white pepper, as it turns stale and bitter faster than black pepper.

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