GROUND WHITE PEPPER - eco

White pepper comes from the same tree as black pepper, from the Piperaceae family. The ripe red peppercorns are picked at full maturity and soaked in basins of rainwater to rid them of their envelope and then dried for a very long time in the sun. This stripped heart of pepper is white pepper. With a more subtle and sweeter taste than black, it can be used on all foods: soups, meats, vegetables, sauces. White pepper is widely used where it must spice up while going unnoticed, for example in white sauces, fish, poultry. White pepper has a slightly milder and more subtle flavor than black pepper, with hints 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 usually 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 meat and fish marinades 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.