Description
The clusters of the "Piper nigrum" pepper plant when the berries are ripe, red, about 9 months after flowering. The berries are stripped of their shells and left to dry. White pepper is obtained after fermentation and drying.
This pepper is slightly spicy, sweet and refined.
Usage :
It is a pepper with a less full-bodied and subtle taste than black pepper. It perfectly enhances white meats such as veal, poultry and fish. Crushed, it is scattered on the dish before serving. It can also be associated with sweet flavors: cake, fruit, gingerbread.
Virtues:
White pepper is known for its anti-inflammatory, analgesic and antipyretic properties.