White pepper comes from the same plant as black and green peppercorns, Piper nigrum, but unlike the two, is fully ripened on the vine. The peppercorns are dried and the skin is removed, revealing the white nucleus underneath. White pepper has slightly milder heat at first than black pepper, with floral notes, but finishes with a more pronounced heat. White peppercorns are often used in French and Chinese cuisine. Try adding to cream sauces or stir fries.
Origin: Sri Lanka
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