Pepper white ground

also: Muntok pepper

Description:
To produce white pepper, the ripe red berries are soaked in water for several days to loosen the skin from the white kernel. White pepper tastes less intense than black pepper because the essential oil responsible for the aroma is partially contained in the detached fruit skin. Its subtle aroma makes it an ideal accompaniment to light sauces and creamy mushroom dishes.

Uses:
The ground pepper is ideal for seasoning. Pepper should not be heated too much and should be added only towards the end of the preparation, so as not to destroy its aroma.

Aroma/Taste:
sweet peppery aroma

Harmonizes with:
almost all spices

Origin:
Indonesia