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Peppercorns (Piper Nigrum) are one of the most commonly used spices, in fact, peppercorns account for 1/4 of all global spice trade. Peppercorns are the berry part of the plant Piper Nigrum. White Peppercorns are the inside rip red berries that have been soaked after harvesting to facilitate the removal of the red skin. Once the skin is removed, the peppercorn is dried. White Peppercorns have a crisp, flavor that is mildly more delicate than the black and green peppercorns. Use White Peppercorns where you would like black pepper flavor, but not the color.
Use White Pepper in recipes where you desire the sharp, crisp flavor of Black Pepper, but not the color. Favored by chef's for white gravies, cream sauces, potato dishes and salad dressings.
Pepper is best when ground fresh just before use. Another option is to tie peppercorns in a cheese cloth bag and drop into a simmering soup or stew. Remove spice bag before serving. Pepper loses its flavor during long-cooking periods, so add at the end.
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