WHITE PEPPER - eco

White pepper comes from the same tree as black pepper, from the Piperaceae family. 

The ripe red peppercorns are picked when fully ripe and soaked in basins of rainwater to remove their husks, then dried for a very long time in the sun. 

This heart of pepper exposed is white pepper. 

With a more subtle and milder taste than black, it can be used on all foods: soups, meats, vegetables, sauces. 

White pepper is widely used where it must spice up without being noticed, for example in white sauces, fish, poultry.   White pepper has a slightly milder and more subtle flavor than black pepper, with notes of pine and resin. 

It is often used in dishes where the dark color of black pepper might be undesirable, such as white sauces, soups and seafood dishes. 

It is generally finely ground in light sauces and salad dressings. 

The strength of its spiciness is ideal for mushroom recipes as well as dishes based on fish, veal or poultry. 

White pepper is a great addition to marinades for meat and fish because it adds flavor without coloring the surface of the meat or fish.   It is important to note that white pepper is milder than black pepper, so it is often used in larger quantities to achieve the same level of flavor as black pepper.