By Ujjainee Roy
October 19, 2024
White pepper, while often overshadowed by its more common cousin, black pepper, has a subtle yet distinctive flavor that adds depth to various dishes. It is made from fully ripe pepper berries that have been soaked to remove the outer layer, leaving behind the white inner seed. Unlike black pepper, which has a robust, earthy taste, white pepper offers a milder, slightly musky, and less pungent profile.
White pepper is ideal for dishes that have a creamy, white, or pale-colored sauce, such as shahi paneer or malai kofta. Since black pepper would darken the appearance of the gravy, white pepper is used to maintain the dish's color while adding a gentle heat.
Adding white pepper to soups like sweet corn soup, clear vegetable soup, or even dal shorba provides a delicate spice that blends well without overpowering other flavors. It’s also great for enhancing the taste of clear broths.
White pepper is excellent for marinating meat, fish, and vegetables. Its mild, subtle spice doesn’t dominate the marinade but complements other ingredients like garlic, ginger, and herbs. Use it in tandoori or hariyali marinades where you want a balanced flavor profile.
White pepper can be used as part of the spice mix in Indian pickles. Whether it's mango pickle or lime pickle, white pepper can add a hint of warmth and complexity without altering the overall taste too drastically.
White pepper can be an ingredient in dry rubs for grilling or roasting. You can blend it with spices like cumin, coriander, and paprika to coat chicken, paneer, or vegetables before cooking. It imparts a mild, fragrant heat, making it suitable for dishes like tikka and kebabs
Though unusual, white pepper can be used in some Indian sweets like kheer or phirni. A pinch of white pepper enhances the flavor profile without overpowering the delicate sweetness, adding a subtle warmth that can elevate the dish.