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White Peppercorn
White pepper consists of the seed of the pepper plant alone, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.
White peppercorn Pairs With:
Food Item
Flavor Affinity Level
White peppercorn Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Spiciness | White peppercorn has a mild spiciness compared to black peppercorn. |
| Texture | Dryness | White peppercorn is dried to remove the outer skin, resulting in a dry texture. |
| Nutritional Value | Phytochemicals | White peppercorn contains phytochemicals that have antioxidant properties. |
| Color | Natural Pigments | White peppercorn is pale in color due to the removal of the outer skin during processing. |
| Aroma | Volatile Compounds | White peppercorn has a pungent aroma due to the presence of volatile compounds. |
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