White Pepper, Ground, 50g

50g of Ground White Pepper packaged in our plant-based cellulose, compostable bags.

Ground white pepper is the milder, more discreet cousin of black pepper—same plant (Piper nigrum), but processed differently. It’s made by fully ripening the pepper berries, soaking them to remove the dark outer skin, then drying and grinding the pale inner seed.

Flavour profile

• Heat: Sharp and quick, but less complex than black pepper
• Aroma: Earthy, slightly musty (some people call it “fermented”)
• Look: Pale, so it disappears visually into food

This makes it especially popular where you want peppery warmth without black specks.

Culinary uses

White pepper is used a lot in European and East Asian cooking:

Classic uses

• White sauces – béchamel, velouté, cheese sauces
• Mashed potatoes – warmth without visual clutter
• Soups – especially creamy or pale soups (leek & potato, cauliflower)
• Fish dishes – subtle heat without overpowering delicate flavours
• Sausages and pâtés – traditional in many European recipes
• Asian cooking
• Chinese stir-fries and marinades
• Hot & sour soup (white pepper is key here)
• Pork and chicken dishes where black pepper would dominate

Benefits (modest but real)

Like black pepper, white pepper contains piperine, which gives it both heat and mild health benefits:

• Aids digestion – stimulates digestive enzymes
• Improves nutrient absorption – especially minerals
• Mild antimicrobial properties
• Warming effect – traditional use in colder weather or sluggish digestion