White Malabar Pepper

White Malabar pepper – a ripe single-variety pepper with a pure, nutty aroma

White Malabar pepper is a special pepper speciality: ripe, fully fermented peppercorns from the Malabar coast of India, in which the red fruit flesh has been removed by a water fermentation. The result is a pepper with a clear, nutty-fresh character, without the animalic-sulphurous notes that often mark inferior white pepper.

The Malabar pepper impresses with its intense, distinctive heat that acts directly and cleanly. Ground, it is pale and fine – ideal for all dishes in which pepper should be visible but the colour of the dish must not be affected: light sauces, fish dishes, light creams and soups.

Use in the kitchen

• Fish: classically with salmon, sole, halibut, pike-perch – as a finish just before serving
• Poultry: with chicken, poularde, rabbit in light sauces
• Light soups and sauces: béchamel, velouté, cream sauces – gives heat without adding colour
• Cheese: as a seasoning for cream cheese, ricotta dishes or cheese sauces
• Vegetables: with white asparagus, cauliflower, celery

White Malabar pepper is suitable both freshly ground and as a whole corn for cooking. In mills or mortars it unfolds its full heat and its nutty aroma most intensely.

A little recipe idea: white asparagus with Malabar pepper butter

Peel the white asparagus and cook until al dente in lightly salted water. Brown butter, add freshly ground white Malabar pepper. Pour over the asparagus and serve with a splash of lemon. Classic, elegant, with the right pepper character for light dishes.

Goes excellently with: fish, poultry, white asparagus, light soups, cream sauces and cream cheese dishes.