Madagascar white peppercorn
White pepper has the most subtle flavouring of all the other peppers. Its pericarp (outer-shell) is detached and it is from the outer layer of the peppercorn that we obtain the distance spiciness from pepper, thus making the flavour more subtle.
It gives off a very light fresh taste along with a light citrus notes.
Given its subtle taste, it marries wonderfully with white sauces, meats, fish and vegetables.
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