black pepper




black pepper

White Pepper


White pepper is a spice that comes from the same plant as black pepper but is processed differently to remove the outer layer of the peppercorn, resulting in a lighter colour and a slightly different flavour profile. It has a sharp, hot taste and a pungent aroma, and is commonly used in European and Asian cuisine.

White pepper has a more subtle and less complex flavour than black pepper but is still a versatile spice that can be used in a variety of dishes. It is often used in cream sauces and light-coloured soups and stews, as its colour blends in more seamlessly than black pepper. It is also commonly used to season roasted meats and vegetables and can be added to marinades and rubs for an extra kick of heat.

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In addition to its culinary uses, white pepper has been used in traditional medicine for centuries. It contains a compound called piperine, which has been shown to have antioxidant and anti-inflammatory properties. White pepper has also been studied for its potential to improve digestion and increase nutrient absorption.

Overall, white pepper is a versatile spice that can add heat and depth to a variety of dishes. Its subtle flavour and light colour make it a popular choice in certain cuisines, and its potential health benefits make it a valuable addition to any diet.

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Weight 1 kg

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