Mélange Blanc

Mélange Blanc, a white pepper blend for poultry, fish and asparagus

Mélange Blanc is a pepper blend with a clear note of white pepper from Sri Lanka, complemented by coriander seeds, grains of paradise, orange peel, cardamom seed, sage and nutmeg. An elegant, restrained-savoury blend with clear heat and fine depth for light cooking. Made and packed in our workshop in Klingenberg am Main.

How to use

White pepper for poultry, turkey, chicken and white fish. Also with roast veal, pork fillet, asparagus, cream cheese and creamy sauces. Season before cooking or scatter as a finish over the finished dish. A classic for asparagus béarnaise, béchamel and hollandaise sauce.

Important: for the best aroma, grind Mélange Blanc fresh in the mill – ideally in its own mill, so the fine white pepper is not overlaid by black pepper.

Recipe: white asparagus with hollandaise sauce

The dish in which white pepper shows why it belongs in light cooking.

Ingredients for 4:

• 1.5 kg white asparagus
• 250 g butter
• 3 egg yolks
• 1 tbsp lemon juice
• 1 tsp Mélange Blanc
• fleur de sel, 1 pinch of sugar

Method: Peel the asparagus and cook in salted water with a pinch of sugar for 12 to 15 minutes. For the hollandaise, melt the butter. Whisk the egg yolks with lemon juice and 2 tbsp water over a bain-marie until creamy, then slowly stir in the warm butter. Season with Mélange Blanc and fleur de sel and pour over the drained asparagus.

Why this Mélange Blanc? White pepper seasons light dishes without disturbing them with dark specks – the fine heat and the orange note bring out the asparagus's own flavour.

What's in it?

The main component is white pepper from Sri Lanka – the peeled, fully ripe harvested pepper berry with clear heat. Coriander seeds and orange peel bring bright freshness, grains of paradise a gentle warmth, while cardamom, sage and nutmeg round off the blend with fine depth.

At a glance

• A pepper blend with white pepper as the main component
• Clear heat with orange, cardamom and nutmeg notes
• Versatile as a poultry pepper, fish pepper and asparagus spice
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For the pepper world: Mélange Noir as the dark counterpart for steak and game, white Penja pepper as a pure single-origin pepper, whisky pepper for steak variations. For fish cooking: Fischgenuss, BBQ Fish or the Mediterranean Cuisine gift box. For asparagus season Mélange du Jardin as a herb companion. You'll find more in our spice blends.

Frequently Asked Questions

Why white pepper?
White pepper is the peeled, fully ripe harvested pepper berry — clearer and sharper, without the fruity wildness of black pepper. Ideal for light dishes in which black peppercorns would settle unattractively.

Should I put Mélange Blanc in the pepper mill?
Yes – freshly ground, the aroma comes into its own best. A separate mill for white pepper is recommended so the aroma is not affected by black pepper.

How does Mélange Blanc differ from pure white pepper?
Mélange Blanc additionally contains coriander, grains of paradise, orange peel, cardamom, sage and nutmeg – giving a softer, more complex taste experience compared with the pure single-origin pepper.