White Pepper Ground - Espig - 20x100g

White pepper is derived from the same berry as black pepper but undergoes prolonged soaking followed by the removal of its outer husk. This processing reveals a milder, slightly fermented aromatic profile, free from the sharpness characteristic of black pepper— a nuance that Espig’s 100 g sachet packaging preserves until opening.

In professional kitchens, it is preferred where black pepper would visually disrupt the dish: béchamel sauces, fish veloutés, cream-based sauces for white poultry, and fine charcuterie terrines. It is also used in dry marinades for cod or John Dory, and in seasoned fresh cheeses for gastronomic or catering applications.

To expand your range, the Dehydrated Green Pepper Espig delivers fresh, slightly fruity notes appreciated on duck breasts and steaks; the Ground Black Epika Pepper meets the needs of preparations requiring a bolder character.