Peppercorns (White) Cooking Notes:

Cuisine: All cuisines, especially Mediterranean, Middle Eastern, French, Italian, Japanese

Flavour: Subtle Spice, Citrus, Nutty

Serving size: 0.5 grams

Usage: Crush and use to season all kinds of foods. White Peppercorns pack a subtle pepper flavour with a very light colour, making them perfect for garnishing light coloured foods

Recipes: Fettucine Alfredo with Blackened Chicken, Homemade Mayonnaise

Peppercorns (White) Technical Notes:

Origin: Vietnam / Indonesia

Quality*: Natural Washed, Grade AA 

Also known as: Piper nigrum, PFEFFER , काली मिर्च , PERETS, सफेद मिर्च, 白胡椒

Appearance: Smooth, light yellowish-grey peppercorns.

Industry Knowledge: Often kept a secret, White Peppercorns are actually Black Peppercorns in a more refined state. Regency White Pepper is obtained by mechanically scraping the shell off our Premium Black Peppercorn offering, while preserving its inner flavour. White Peppercorns thus have a more subtle flavour, unlike it's bolder dark cousin. As the inner shell is removed, a stronger aroma can also be sensed. It is also used for aesthetic reasons, such as in mediterranean dips where a black powder wouldn't look as pleasing to the eye. Traders and average consumer brands often mix in the shell hulls with white peppercorns when selling to the public. These smell just like white pepper but contain almost none of pepper's essential oils which give the pepper it's flavour. By contrast, Regency's White Peppercorns are of a special grade - a much purer product than anything else on the market.

*INDUSTRY SPECIFIC TERMINOLOGY.