White Pepper Powder

Ameen Foods White Peppercorn Powder is made from the inner core of fully ripened Piper nigrum berries. By removing the outer skin, you get a clean, aromatic heat that's smoother and more balanced than black pepper. The result is a warm, earthy flavor that enhances food without taking over.

White pepper is a favorite in light-colored dishes like cream sauces, soups, mashed potatoes, and purées, anywhere you want the flavor of pepper without the dark flecks. It blends easily, giving your cooking gentle heat and depth.

The powder is a pale cream to light beige, so it disappears into pale sauces and soups. Its aroma is musky and slightly fermented, with a sharper, more direct heat than black pepper. White pepper is the usual choice in béchamel, velouté, potato salad and Chinese soups, and in French and Scandinavian cooking where black flecks would spoil the look of the dish. It is also sold as ground white pepper.

White pepper has been used in traditional cooking for centuries.

Keep this spice on hand for recipes that need subtlety instead of punch. It's a small change that makes a big difference in how your food tastes and looks.

How to use it
Use a quarter to half a teaspoon for a pot of soup, sauce or mashed potatoes serving four, and taste before adding more, since white pepper is sharper than it looks. It also suits egg dishes, creamy dressings, fish and poultry. Technique tip: stir it into a hot liquid or fat early rather than sprinkling it on at the table, because its heat builds as it dissolves and a late dusting tastes harsh and raw. Keep it sealed, away from light.

Botanical name: Piper nigrum
Also known as: Ground White Pepper, Poudre de Poivre Blanc, Gemahlener Weißer Pfeffer, Polvere di Pepe Bianco, Pimienta Blanca en Polvo, 白胡椒粉, مسحوق الفلفل الأبيض