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Peppercorn (White/Ground)

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From the same pepper vine as black and green peppercorns, white pepper is picked when the fruit is nearing maturity then soaked in a clear, running stream for up to two weeks. The outer pericarp is removed, leaving the white inner fruit. White pepper is hotter than black and has an earthy, musty aroma.

Add to sauces, charcuterie, soups and casseroles.
Piper nigrum (White Peppercorn)
Product of India