White Pepper

White pepper from Sri Lanka – fully ripe, full of character

White pepper is created when fully ripe peppercorns are freed from the fruit flesh and dried. The result: a pepper with a very distinctive character – milder in pure heat than black pepper, but warmer, rounder and with the unmistakable, lightly savoury-animalic note that experienced cooks value so much. Ours comes from Sri Lanka – one of the traditional growing regions with especially even ripeness and a good essential-oil content.

How to use

White pepper is the classic of light cooking. It seasons without affecting the colour of a dish. Indispensable for:

• Light sauces – hollandaise, béarnaise, beurre blanc, velouté
• Cream soups – asparagus, potato, cauliflower, leek
• Poultry – poularde breast, turkey, chicken in a light sauce
• Fish – fillets, quenelles, mousse de poisson
• Cheese and quiche – everywhere that black pepper specks would be a nuisance
• White asparagus – the most classic of all use cases

Best ground fresh from the mill – white pepper loses its aroma faster than black.

Recipe idea: cream of asparagus soup with white pepper

Peel 500 g of white asparagus and cut into pieces. Sweat in butter, deglaze with 750 ml vegetable stock. Let simmer for 20 minutes. Purée finely with a stick blender, stir in 150 ml cream and bring to the boil. Season with sea salt and freshly ground white pepper. Serve with chives and a splash of lemon juice.