Peppercorn, White, whole

$4.05

Size

1 Ounce

$4.05

White peppercorns come from the same plant as black peppercorns, but they are actually hulled so that nothing but the seed of the fruit remains. To achieve this, they undergo a process called retting, in which red berries are soaked in water until the outer skins break down and fall off.

Use freshly ground white pepper as you would black pepper when a less intense flavor is desired.

Origin: Indonesia

Recipe to try

Turnip & Onion Lentil Bowl with Peppercorn, White, whole

Serves: 4

Ingredients

¼ teaspoon Peppercorn, White, whole
1 tablespoon Arbequina Extra Virgin Olive Oil
1 tablespoon lemon juice
2 cups peeled turnip, cut into ½-inch cubes
2 cups onion, cut into thin wedges
1 tablespoon neutral cooking oil
1 cup dry brown or green lentils, rinsed
3 cups water
2 tablespoons chopped fresh parsley

Method

Finely grind the peppercorns before measuring.
Mix the featured seasoning with the olive oil and lemon juice.
Simmer the lentils in the water for 20–30 minutes, until tender; drain excess water.
Heat the neutral oil in a large skillet over medium heat. Add peeled turnip, cut into ½-inch cubes and onion, cut into thin wedges. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Fold the cooked lentils and seasoning mixture into the vegetables. Warm through and finish with parsley.

Flavor profile and pairings

Flavor: earthy peppery warmth with a gentler aroma.

Try it with: cream sauces, potatoes and soups.