The ripe pepper is soaked in liquid water for a few days. After that, the peal is removed and the whitecoloured seed remains, giving white pepper its name.
White paper has a milder taste than black and green pepper. It is used to improve the taste of lighter dishes, such as chicken, fish or other types of sauces where the emphasis is on the visual aspect of the prepared dish.
- Unit: piece
- Grams: 20
- Transport packaging: 25