White Peppercorns Whole 50g
The Refined Heat for Culinary Purists
White peppercorns are the hidden secret behind many of the world's most elegant dishes. They are not a different plant, but the same berry as black pepper, with the dark outer skin removed. This process reveals a sharp, direct heat and a complex, fermented, and earthy flavour that is less aromatic but more pungent than black pepper.
This is the pepper of choice for chefs who require a potent pepper kick without altering the visual appeal of light-coloured foods. Its unique flavour profile is essential for achieving authenticity in French sauces, Swedish meatballs, and many Thai and Chinese recipes.
Why Choose Our White Peppercorns?
Sharp, Direct Heat: Delivers a clean, potent peppery punch with a distinct earthy undertone.
Visual Purity: Provides robust seasoning without leaving dark specks, making it ideal for white sauces, light soups, and pale proteins.
Authentic World Cuisine: The essential pepper for classic béchamel sauce, velouté, Swedish meatballs, and Thai tom yum soup.
100% Pure & Natural: Nothing but pure, whole white peppercorns. No additives or preservatives.
Culinary Inspiration: How to Use White Peppercorns
Unlock a world of refined heat:
Creamy Sauces & Soups: The classic choice for alfredo sauce, mashed potatoes, cauliflower soup, and chowders.
Asian Cuisine: A key ingredient in Thai curries, Chinese hot and sour soup, and stir-fries.
Scandinavian Dishes: Essential for Swedish meatballs (köttbullar) and other Nordic classics.
Light-Coloured Proteins: Seasoning for chicken, fish, and pork where black specks are undesirable.
Salad Dressings: Add to vinaigrettes for a sharp kick without darkening the dressing.
How to Use: For the best flavour, grind fresh in a pepper mill. The heat is more direct than black pepper, so start with a small amount and adjust to taste.
Storage: Keep in an airtight container in a cool, dark, and dry place to maintain its potency.
Ingredients: 100% White Peppercorns.
Information
Recipe for White Peppercorns
🥩 Steak au Poivre Blanc (White Pepper Cream Sauce) 🍷
📝 Ingredients (Serves 2)
For the Steak
-
2 filet mignons or ribeyes (1.5" thick)
-
1 tbsp whole white peppercorns (coarsely crushed)
-
2 tbsp butter
-
1 tbsp neutral oil
Signature Sauce
-
1 shallot, minced
-
¼ cup brandy or cognac
-
½ cup heavy cream
-
1 tsp ground white pepper (for extra depth)
-
½ cup beef stock
Finishing Touch
-
1 tsp green peppercorns (optional, for visual contrast)
👨🍳 Pro Technique (Classic French Method)
1️⃣ Crust the Steak:
-
Press crushed white peppercorns into both sides of dry-aged steak
-
Sear in oil/butter mix (2 mins per side for medium-rare), then rest
2️⃣ Build the Sauce:
-
In same pan, sauté shallots until translucent
-
Deglaze with brandy (flambé optional)
-
Add stock, reduce by half
3️⃣ Creamy Finish:
-
Stir in cream + ground white pepper
-
Simmer until nappé consistency (coats spoon)
4️⃣ Plate:
-
Slice steak, nap with sauce, garnish with green peppercorns
🍽️ Serving Ritual
-
With: Pommes purée & haricots verts
-
Wine Pairing: Bordeaux or Pinot Noir
-
Garnish: Chopped chives
💡 White Peppercorn Hacks
✔ 1 tbsp white peppercorns = 1.5 tbsp black peppercorns (more concentrated)
✔ For extra aroma: Toast whole peppercorns 30 sec before crushing
✔ Best substitutes:
-
½ black pepper + ½ ginger powder (emergency swap)
-
Szechuan peppercorns (different but interesting)
🌍 Global White Peppercorn Stars
| Cuisine | Signature Dish | Why White? |
|---|---|---|
| Thai | Tom Kha Gai | Clear broth aesthetics |
| Swedish | Creamy Meatball Sauce | No dark flecks |
| Chinese | White Cut Chicken | Pure presentation |
| Modern | Beurre Blanc Sauce | Silky appearance |
📊 White vs Black Peppercorns
| Factor | White | Black |
|---|---|---|
| Heat Profile | Floral, quick | Earthy, slow |
| Visual Impact | Discreet | Bold specks |
| Best For | Cream sauces, light dishes | Grilled meats, salads |
| Digestion | Gentler | More pungent |
Reviews
Associated Items
View your shopping basket or Browse other items in Spices / Herbs / Salts.
