White Peppercorns Whole 50g
Our White Peppercorns offer a sharp, pungent heat and a distinct earthy, musky flavour. Unlike black pepper, they provide robust heat without dark specks, making them the perfect choice for light-coloured sauces, mashed potatoes, and classic French and Asian dishes. 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
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2 filet mignons or ribeyes (1.5" thick)
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1 tbsp whole white peppercorns (coarsely crushed)
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2 tbsp butter
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1 tbsp neutral oil
Signature Sauce
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1 shallot, minced
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¼ cup brandy or cognac
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½ cup heavy cream
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1 tsp ground white pepper (for extra depth)
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½ cup beef stock
Finishing Touch
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1 tsp green peppercorns (optional, for visual contrast)
👨🍳 Pro Technique (Classic French Method)
1️⃣ Crust the Steak:
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Press crushed white peppercorns into both sides of dry-aged steak
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Sear in oil/butter mix (2 mins per side for medium-rare), then rest
2️⃣ Build the Sauce:
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In same pan, sauté shallots until translucent
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Deglaze with brandy (flambé optional)
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Add stock, reduce by half
3️⃣ Creamy Finish:
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Stir in cream + ground white pepper
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Simmer until nappé consistency (coats spoon)
4️⃣ Plate:
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Slice steak, nap with sauce, garnish with green peppercorns
🍽️ Serving Ritual
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With: Pommes purée & haricots verts
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Wine Pairing: Bordeaux or Pinot Noir
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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:
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½ black pepper + ½ ginger powder (emergency swap)
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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 |
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