By Ujjainee Roy
September 11, 2024
White pepper, made from fully ripened peppercorns with their outer skin removed, offers a milder but sharper heat compared to black pepper. Its subtle flavor makes it ideal for dishes where you want to avoid the dark specks of black pepper, or when a more delicate spiciness is desired. It is widely used in Asian and European cuisines, adding complexity to soups, sauces, and even desserts
White pepper is perfect for creamy soups like potato leek, mushroom, or cauliflower soup, as well as white sauces such as béchamel. Its mild heat complements the creaminess without overpowering the dish, while maintaining a smooth, uniform color.
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Add a pinch of white pepper to mashed potatoes to give them an extra kick without altering the color. It blends well with butter and cream, elevating the dish with a subtle depth of flavor.
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Whether you’re making scrambled eggs, omelets, or quiches, white pepper adds a nuanced peppery taste without the visible black specks. It enhances the flavors in egg-based dishes, keeping the presentation clean and smooth.
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White pepper is commonly used in Chinese stir-fries, soups, and sauces. Its sharp, spicy notes enhance the flavors in dishes like fried rice, stir-fried vegetables, and hot and sour soup. It also pairs well with soy sauce, ginger, and garlic.
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When preparing delicate seafood like white fish, shrimp, or scallops, white pepper is an excellent seasoning choice. It adds just the right amount of heat without overwhelming the subtle flavors of the seafood. It’s also great in seafood chowders or bisques.
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White pepper works well in savory baked goods like cheese scones, quiches, or biscuits. It enhances the flavor of the other ingredients and gives the baked items a touch of warmth, balancing the richness of butter and cheese.
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