Primarily used in Brazilian dishes and Asian soups, white pepper is less aromatic than black pepper and has a somewhat musty flavor. White pepper is made from berries that have been allowed to fully ripen, while black pepper is made from green berries. Once the berries are harvested, they are soaked for about 10 days before the outer hull is rubbed off. The remaining berry is dried and ground into a powder. Because of its color, white pepper is ideal for use in white sauces, pasta salads and seafood dishes.

GRP:GRNSHP_3