White Peppercorns

White Peppercorns are the dried seeds of the Piper nigrum plant, the same plant that produces black and green peppercorns. What distinguishes white peppercorns is their processing method. They are made from fully ripened berries with the outer skin removed, resulting in a milder and less pungent flavor compared to black peppercorns.

Ingredients: White Peppercorns.

Packed in a facility that handles gluten, egg, milk, soy, sesame, treenuts and sulphites.

Benefits:

1. Milder Flavor: White peppercorns have a milder taste compared to black peppercorns, making them suitable for dishes where a subtler peppery flavor is desired.
2. Digestive Aid: White pepper, like black pepper, has been used traditionally to support digestion and may help alleviate symptoms like bloating and indigestion.
3. Antioxidants: White peppercorns also contain antioxidants, including piperine, which may help protect cells from oxidative damage.

White peppercorns are commonly used in Asian and European cuisines and are particularly popular in dishes where a lighter color is preferred, such as white sauces, mashed potatoes, and light-colored soups. They provide a mild peppery kick without the black specks that ground black pepper would add to the appearance of dishes.