Description
White pepper is derived from the Black pepper itself. For making white pepper, the freshly plucked black pepper is soaked in water before drying it out in the sun. This removes the outer covering and turns the black pepper, white. As said by chef Lior Lev Sercarz, “The taste is brighter, sharper and more herbaceous than black pepper”. It is used similarly to that of Black Pepper. It is also used in white sauce-based recipes, where seeing black flecks isn’t welcome.
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