White Pepper Powder, 100 g, Munshi Panna

White pepper is a spice with a pungent taste. Compared to black pepper, white pepper has a more delicate taste, its pungency is milder, and its aroma is richer. White pepper is much more expensive than black pepper. It normalizes metabolism and promotes more active calorie burning. It pairs well with mustard, basil, tarragon, paprika, onion, marjoram, mint, rosemary, thyme, ginger, and juniper.

White pepper is obtained from the berry of the same plant as black pepper, but unlike black pepper, white pepper is obtained from ripe fruits. The remaining part is dried until it acquires a corresponding grayish-cream shade. This pepper is used in smaller doses than black pepper. No more than one gram is sufficient for one serving. Professional chefs note that the spice gives a more refined taste and aroma to many familiar dishes.

Active ingredients:

White pepper (Piperis albi). It is not a separate variety of pepper, as it is obtained from the same pepper vine as black pepper. This spice has a delicate taste with a slight pungency, as well as a unique aroma, for which it is highly valued in the spice market. First of all, white pepper is used to flavor cooked food. It is excellent for fish and vegetable dishes, light sauces, vegetable salads, gravies, soups, and some meat products (beef and veal). It is added shortly before cooking is complete; otherwise, with prolonged boiling, the products acquire excessive bitterness.

Instructions for use: White pepper can replace black pepper if a less pungent taste is required, and also if black specks are aesthetically undesirable. White pepper perfectly complements the taste of white sauces, pâtés, fish, and cheeses. It improves the taste of salads, vegetable dishes, mushroom dishes, and egg dishes. Ground white pepper is added at the end of cooking.

Composition: White pepper (Piperis albi) - 100%.

Purpose: Flavoring vegetable, mushroom, fish, meat, and soup dishes.