Description: White pepper is the seed of the pepper plant, what remains, that is, when the fruit has been removed (the skin that surrounds the pepper seed) and this is why it is smoother than other types of pepper. It is also less aromatic but has more bite and a more forceful taste. The characteristics of each pepper (aroma, flavour, strength, essential oils, etc.) are what categorise it, according to the international organisation ASTA, into different qualities. A. Yiotis SA applies strict criteria to select and import the best white peppercorns in the world, which for so many years you have chosen for their intense aroma and unique flavour.

Uses: Use in mayonnaises, all white sauces, béchamel sauce, fish, meat and soups.

Combinations: Like black pepper, it’s an all-purpose spice. It can be combined with all spices and herbs. Even so, its flavour blends even better with allspice, cardamom, chilli, cinnamon, cloves, coriander, cumin, garlic, ginger, turmeric, paprika, parsley, rosemary, sage, oregano and thyme.

Packaging: Click here