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White Peppercorns have been used since Roman times, and like most spices they originate from the tropical parts of Southeast Asia and India.
There are 4 main types of pepper, and they are all obtained from the same plant, Piper nigrum. The thing what causes different colors and flavors of pepper is the time of berry picking and the production process.
In addition to white pepper, there are:
White pepper berries are harvested only when fully ripe, followed by the process of removing the outer membrane. It gets its recognizable color by a special grain drying process, which ultimately gives it a slightly softer aroma compared to black pepper.
Nutrigold white pepper, in its grain, retains the fullness of flavor so it is best to grind it just before adding it to a dish, but it can also be used in grain.
White peppercorns have a musky-grassy taste which, unlike black pepper, has a less bitter taste. Thanks to the "softer" taste, it goes well with various dishes, and because of the white color, it is desirable to add to "white" dishes because it will not be as visible as black pepper would.
Ready to use as is or grind. Add to taste. Pepper loses its flavor when cooked for long periods of time, so add close to the end of cooking time.
Perfect to use in light colored dishes like fish or poultry, white gravies, cream sauces, potato dishes and salad dressings.
100% white peppercorns
May contain traces of sesame, peanuts, gluten and other nuts.
Store in a dry, dark and cool place.
Indicated on the packaging.
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: Vietnam