Ground White Pepper is a great alternative to ground black pepper in white or light-colored foods. It has a sharper, spicier flavor than black pepper, with fruity and mildly fermented undertones. Use to season light-colored foods such as cream sauces, white gravies, potato salad and batter coatings for fish and chicken. Excellent for seasoning poultry and fish. Pepper loses its flavor when cooked for long periods of time, so add close to the end of cooking time.
NET WT 1.6 oz (45g)
Ingredients: Sarawak White Peppercorns