White Peppercorns, Piper nigrum, are also known as whole white peppercorns, bulk white peppercorn, or bulk white peppercorn whole. White Peppercorns contain about 2% volatile oil.

White Peppercorns arw berries from the exact same vine that gives us black and green peppercorns. The difference lies in how long the fruits of the Piper nigrum are allowed to remain on the vine and how they’re processed after harvest. Black and green peppercorns are still immature when picked; they are either allowed to dry in the sun and turn wrinkly black, or bathed in a solution to preserve them at their green stage. White Peppercorns are ripe berries, soaked until the red husk pulls off and exposes the white inner seed.

White Peppercorns should always be creamy in color, not pure white, which indicates that they’ve been treated with peroxide to “brighten” them. They should also taste crisp and clean; a muddy or musty flavor indicates that they have been dried improperly. This will only get more pronounced as it sits in the pantry.

White Peppercorns are popular amongst brewpubs, delis, bagel and breakfast restaurants; seasoning companies; manufacturers of deli meat, jams, and salt; olive oil shops; and independent spice shops.

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Flavor Profile

White Peppercorns deliver a quick, clean burn followed by a lingering, pleasant bitterness.

How to Use

White Peppercorns are often the pepper of choice in white or light-colored dishes where they will blend in with the surrounding dish and not create a color contrast. Reach for it when making a bechamel, velouté, or hollandaise, or pork or chicken rillettes. It pairs well with nutmeg when making Spaetzle. It is a common spice in Asian cooking; try it in Hot and Sour Soup or for a little extra heat in Thai Sweet Chili Chicken Wings. It adds clean balance to the sweet blend that seasons Gravlax with Dill. Grind and add to Pureed Pea Soup with Shiitake Mushrooms. White Peppercorns are a great addition to seafoods; have some with pan-seared halibut or crab fritters, or stir some into a Shrimp and Crabmeat Etouffee.

White Peppercorns pair well with cream sauces and soups, eggs, fish, wine, bell peppers, chile peppers, garlic, ginger, lemongrass, cilantro, peas, chicken, pork, tamarind, plums, cherries, and winter squash.