Spice Garden Pepper, white, whole

White pepper is made from fully matured red fruits, which are removed by soaking the aromatic pericarp and only the core is dried. As a result, white pepper is sharper and less aromatic compared to black pepper. It spices light sauces, salty soups, bouillon, boiled fish broth and all marinades for fish and meat as well as brawn, all roasts and veal. With one or two white peppercorns, peaches and mirabelles get a particularly good taste when they are canned. Its full spectrum of flavors is best preserved in the whole grains. They should be freshly ground from the mill just before use, or crushed in a mortar.