They derive white peppercorn from the dried and shrivelled berries of the pepper vine. Pepper has been used as a very popular spice for thousands of years. The white pepper has so much in common with the black pepper. The only difference between the two is that the white peppercorn has been allowed to fully ripen on its vine. They soak white peppercorns to remove the hulls found on the outside part.
The flavour of the white pepper spice is less delicate and pungent than the black pepper’s. It is always a great addition to meals that don’t require the black specs of black pepper. The most common form of the white pepper comes in the ground form.
However, the whole peppercorns maintain their flavour longer than the ground ones. But if you desire the whole peppercorns in a ground form, you can easily put them in a mill or a spice grinder. This spice will always give you the desired versatility and freshness in your kitchen purposes.
The white pepper is a great addition to stews, creamed soups or chowders. In addition to that, it is a great seasoning to sauces while adding some zest to the lightly coloured dishes, mashed potatoes, eggs and cauliflower. The white pepper seasoning can be a great addition to fish, poultry and meat dishes to give you that unforgettable flavour.
The easiest no-cook celeriac remoulade recipe
Ingredients (2 servings)
- 1 small, fresh celeriac
- 1 lemon (juice only)
- 4 tablespoon double cream
- 6 tablespoon mayonaise
- 4 teaspoon mustard
- salt and white pepper
- Cut celeriac into thin strips.
- Put the celeriac strips into a large bowl along with the lemon juice and combine.
- Mix all the other ingredients, season with salt and white pepper and pour the mixture over the celeriac strips
- Place in the refrigerator for a few hours before serving
Serve with cold cuts or smoked fish.
Ingredients: whole white peppercorns