Mélange Blanc

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

Made and packed in Klingenberg am Main. 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.

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.

At a glance

• A pepper blend with white pepper as the main component
• Workshop quality from our own production
• No flavour enhancers, anti-caking agents or additives
• Versatile as a poultry pepper, fish pepper and asparagus spice

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.

Frequently Asked Questions

Why white pepper?
White pepper is the peeled, fully ripe harvested pepper berry. Character: 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.