Premium Peppercorns White | 100% Certified Organic

⚪ Why You’ll Love It

• Invisible Heat — no visible specks in light sauces
• Sharper & Hotter — more intense than black pepper
• Essential for Asian — Chinese and Thai cuisines prefer white
• Béchamel & Mash — for smooth white dishes

✨ How to Use

🧁 White Sauces: Béchamel, alfredo, cream sauces — no black specks.

🥔 Mashed Potato: Heat without visible pepper.

🍜 Chinese Cooking: Hot & sour soup, wonton, stir-fries.

🍲 Thai Soups: Tom kha gai, coconut curries.

🐟 Seafood: Delicate fish where black pepper is too bold.

🍲 Recipe: Hot & Sour Soup Base

• 1 tsp White Peppercorns (ground fresh)
• 3 cups chicken stock + 2 tbsp rice vinegar
• 1 tbsp soy sauce + tofu + mushrooms + egg

Method: Simmer stock with vinegar + soy. Add mushrooms + tofu. Drizzle beaten egg while stirring. Season generously with freshly ground white pepper. The pepper IS the heat in this soup! 🔥

🤝 Pairs Perfectly With

• Black Pepper Whole — for visible pepper

• Gourmet Peppercorns — 4-colour mix

• Ginger Ground — for Asian soups

• Star Anise — for pho and Chinese braising

💡 Storage: Whole white peppercorns last 3+ years sealed. Grind fresh for best heat. White vs Black: same berry, white = hotter + cleaner, black = more complex flavour.