White
Peppercorns
White peppercorns start out the same as black peppercorns,
but then are allowed to ripen more fully on the vine. The black outer shell
is then removed in one of two ways: the Muntok peppercorns are soaked in
water until the black shell loosens, while the Sarawak peppercorns are held
under a constantly flowing stream of Artesian spring water, yielding a whiter
color, and an extra clean product. Both white peppercorns
have a traditional rich, winey, somewhat hot flavor that is nice used in
soup, on grilled meat or poultry, in light-colored dishes, or mixed with
black peppercorns for a broader range of flavor. Preferred for cooking the
foods of Southeast Asia, and Southern and Eastern Europe.
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