White Pepper
White pepper, derived from the same peppercorn plant as black pepper, undergoes a unique processing method that sets it apart.
Ingredients
View All- Baking Ingredients
- Balsamic Vinegar
- Cakes & Bakery
- Chocolate & Sweets
- Cured Meat & Charcuterie
- Dried Mushrooms
- Drinks
- Extra Virgin Olive Oil
- Herbs & Spices
- Jam, Honey & Spreads
- Truffles
- Oil, Vinegar & Dressings
- Pasta, Rice & Beans
- Cooking Kits
- Sauces & Condiments
- Snacks
- Stock & Bouillon
- Tinned Fish & Seafood
- Vegetables
- Ingredients Brands
Cookware
View All- Baking Supplies & Equipment
- BBQ & Outdoor Cooking
- Chopping & Carving Boards
- Cocktail Making & Barware
- Food & Meat Thermometers
- Home Care & Cleaning
- Kitchen Electricals
- Kitchen Knives
- Kitchen Textiles & Clothing
- Kitchen Tools & Utensils
- Pots & Pans
- Pickling, Preserving & Fermenting Jars
- Smoking & Food Smokers
- Cookware Brands
Tableware
View AllCuisines
View All- Japanese Ingredients
- Chinese Ingredients
- Korean Food & Ingredients
- Southeast Asian Food & Ingredients
- Indian Food & Ingredients
- Caribbean Food & Ingredients
- American Ingredients
- Brazilian Ingredients
- Mexican Ingredients
- Italian Ingredients
- French Ingredients
- Spanish Ingredients
- Greek Ingredients
- Made In The UK
- African Ingredients
- Middle Eastern Ingredients
Gifts
View AllWhite Pepper
CloseWhite pepper, derived from the same peppercorn plant as black pepper, undergoes a unique processing method that sets it apart. The ripened berries are soaked in water to remove the outer skin, leaving behind the inner seeds – the white peppercorns.
This process results in a milder, subtler flavour compared to its black counterpart.
Buy the best white pepper
White pepper has a pungent, slightly earthy taste with a gentle heat that gradually builds. It is a versatile spice used in a wide range of dishes, especially those where a more delicate pepper flavour is desired; either as whole peppercorns or ground white pepper.
White pepper powder is popular in light-coloured sauces, mashed potatoes, and soups, as it won't give the dish a speckled look.
White Sarawak pepper and white Penja pepper are particular varieties of white pepper with PGI (protected geographical indication) status; Sarawak pepper must be produced in Borneo, while Penja pepper must come from Cameroon.
Sarawak is a milder pepper that’s ideal for Malaysian curries, while Penja pepper has menthol notes and a musky flavour that pairs well with red meat.
