White Peppercorns

The origin of white pepper is linked to its harvest at full maturity, just before red pepper. The history of white pepper is closely linked to that of black pepper, which originates from Kerala in southwestern India. Thanks to the Portuguese, pepper conquered the world. It was once believed that pepper relieved stomach problems and possessed anti-inflammatory qualities, a belief that has moderated over time.

In the first part of the second millennium BC, Indian sages wrote the first texts on pepper as an effective medicine. In the past, its medicinal capabilities were acclaimed. Several millennia later, Alexander the Great discovered peppercorns in Greece, namely this variety, meaning white pepper. The Romans understood the potential of the spice, especially economically.

From an exquisite spice reserved for the rich, pepper quickly transformed into precious currency. According to Roman mythology, Rome reportedly paid its Germanic occupiers 3,000 pounds of pepper to lift the siege in the year 410, in addition to gold, silver, and valuable clothing. Before the Middle Ages, the pungent spice was used as tribute, tax, or cash. It was during this era that the French expression "payer en espèces (épices)" (paying in spices/cash) was born.

It wasn't until Vasco da Gama discovered maritime routes to India in 1498 that pepper could take the fastest and therefore cheapest path to Europe. New growing regions were created, and with them, new pepper varieties that dazzle gourmets today. Vietnam, Brazil, Indonesia, India, Malaysia, China, Madagascar, Cameroon, Sri Lanka, and Thailand are currently among the main cultivation regions of these highly sought-after peppercorns.

Penja, Sri Lanka, and Thailand also produce white pepper. But new unique types are still being discovered, like Kampot pepper in Cambodia. If you want to know everything about white pepper, discover our video: "What is the difference between white pepper and black pepper?".

White pepper and black pepper both come from the same plant, the Piper nigrum. Their histories are therefore inextricably linked. Both black and white peppers are derived from the fruits of this vine. White peppercorns are distinguished by the fact that their dark skin (the pericarp) has been removed, which modifies both their taste and appearance. To obtain white peppercorns, the peppercorns are left to ripen before being soaked so the pericarp can be removed.

Throughout human history, pepper has been one of the most essential spices. One could even say its value is surpassed only by that of salt. The history of the spice trade is primarily centered around the history of black and white pepper. Piper nigrum is native to Southeast Asia, and Indian chefs used pepper as early as 2000 BCE. The ancient Egyptians used it to mummify the dead; peppercorns were discovered in the tomb of Ramses II, and it is said that pepper was used as currency in Ancient Rome.

In the 9th century, pepper was an important product in England, and in 1180, a pepper guild was established in London. In the Middle Ages, the Venetians and Genoese enjoyed a monopoly on the pepper trade in Europe. The majority of the world's white pepper is now produced in Indonesia (specifically on Bangka Island, southeast of Sumatra). Brazil is the second-largest producer of white pepper, but its pepper is milder than Indonesia's.

White pepper ranging from creamy white to intense white

The color of white pepper will depend mainly on the country where it is produced. Its color ranges from creamy white to an intense, bright white. Even though it is harvested mature, submerged in water, and rubbed to remove its pericarp to obtain fully white whole grains, it is essential to discover the colors you might encounter:

As you can see, the shade of white pepper depends on the producer's expertise and the terroir. Le Comptoir de Toamasina selects white peppers with a rare and incredible aromatic power for you.

What is the flavor and taste of white pepper? As you know, white pepper is less pungent than black pepper because it lacks the pericarp, but it offers a soft, light bouquet with notes of musk and civet. It belongs to the large Piperaceae family, but unlike other peppercorns, it is good to know that it is not an irritant. We must remind you that white pepper has a very different fragrance from black pepper. While the oil contained in the pericarp provides additional woody and spicy notes, white pepper is dominated by warm notes and a delicate, light aroma.

Harvesting and processing methods of white pepper

White pepper comes from the fruit of the pepper plant harvested at full maturity. Unlike its brother black pepper, only very ripe pepper berries are picked, representing the ultimate stage of production. It is important to know that after about nine months, the fruits are picked and submerged in spring water. This technique removes the pericarp of the pepper, keeping only the core. It is then dried and exported.

White pepper is much milder because piperine is mainly concentrated in the pepper's pericarp. Here, you will discover a very delicate white pepper on the palate with incredible aromatic power. Its main notes are civet, musk, and animal.

Buy fresh white peppercorns online at the best price per kilo at Le Comptoir de Toamasina. White pepper is an essential pepper in today's kitchen. In each of our product pages, you will learn everything about how to correctly choose white pepper with incredible taste and aromatic power depending on the terroir that produces it. If you travel to the spice island, Sri Lanka, know that you can buy it in plantations that produce cinnamon and other spices like cloves.

Don't forget that white pepper pairs wonderfully with coriander and nutmeg. We even created a spice blend called Borneo, ideal for red and white meats. Unique flavor combinations for all foods.

The best dishes that highlight white pepper

White pepper is a spice that pairs with many dishes to add flavor and a kick. Feel free to discover the agricultural richness of Malabar with this gem, which we love to use in foie gras and mustard recipes. Here are some ways to use it in cooking:

• Seasoning meats: White pepper is perfectly suited for seasoning meats before cooking, either by sprinkling it on the surface or incorporating it into a marinade. It adds flavor and enhances the taste of the meat.
• Seasoning vegetables: You can also sprinkle white pepper on vegetables before or after cooking to boost their flavor. It pairs very well with tomato-mozzarella.
• Use in sauces: White pepper can be used in the preparation of sauces, particularly cream-based sauces. It completes the taste and adds slight heat without coloring the dish.
• Addition to soups and stews: White pepper can be used to season soups and stews, adding a touch of heat and flavor.
• Seasoning pasta dishes: White pepper is ideal for enhancing pasta with tomato sauce, cream, or garlic and olive oil.
• Use in marinades: Add white pepper to your marinades to give your dishes a more intense and spicy flavor.

It is important to note that white pepper has a milder flavor than black pepper, so it is recommended to use it sparingly until you find the quantity that suits your taste, as it has strong animal notes.

Recipes recommended by Le Comptoir

Explore the vast range of flavors that white pepper can bring to your dishes. Its spicy yet balanced flavor makes it the ideal ingredient to improve your culinary recipes. Finely crushed, this seasoning can be used in a variety of dishes, from sauces to fresh salads. Its spicy aroma perfectly complements mushrooms, adding unparalleled depth to their delicate texture.

Whether cooking fish, veal, or poultry, white pepper is an excellent companion for savory dishes. Did you know that white pepper can transform simple mashed potatoes into a true delight? Its slight pungency creates a beautiful contrast with the sweetness of the potatoes. Le Comptoir de Toamasina invites you to discover our Recipe Blog:

• Prawn, vegetable and white pepper salad
• Beef rib with white pepper sauce
• Muntok white pepper appetizer biscuits
• Mini chicken roll with white pepper

Pepper is a seed harvested from the pepper plant. The first difference: black pepper is harvested just after the berry turns yellow, while white pepper is harvested at full maturity. The second difference: the preparation method. Black pepper is sun-dried for 7 days traditionally or mechanically. Discover the 3 pepper drying methods. The third difference: white pepper is submerged in water to remove its pericarp, then calibrated, debacterized, and exported. Now you know the difference between white pepper and black pepper.

Le Comptoir de Toamasina offers a selection of white pepper by the kilo stemming from the expertise of our pepper researcher, Arnaud Vanille, creator of Le Comptoir de Toamasina. Discover who Arnaud Vanille is here.

We wish to offer you only white peppers that will thrill your cooking with a rare aromatic power. If you are a professional, Le Comptoir de Toamasina is the expert in pepper import-export from Brazil. Thanks to our branch in Brazil, we transport you beyond borders and offer you to buy directly from producers of off-the-beaten-path white peppers. We offer the best value for money on the market.

High-quality white pepper has been carefully selected by Arnaud to guarantee you a pepper that will truly take your taste buds on a journey. Browse our world of white peppers in three packaging options:

• White Pepper in a Bottle
• White Pepper in a Mill
• White Pepper Pouch (by the kilo)

White pepper will have an incredible aromatic palette with musk and civet notes due to the removal of its pericarp and, above all, because it comes from the ultimate harvest stage. Quality is the essential condition for us to offer you delicious white pepper. At Le Comptoir de Toamasina, we only sell white peppers tested by chefs in Brazil.

What is the price of white pepper per kilo?

White pepper is a spice that can experience price variations, mainly due to poor harvests. The price per kilo of Kampot white pepper ranges from 40 euros to 100 euros per kilo depending on the packaging (if bought in a pouch). In bottles and mills, Kampot pepper ranges from 120 euros to 200 euros.

Ceylon white pepper in wholesale is around 15 euros per kilo. Buying by the kilo is the best solution to benefit from a better quality-price ratio while favoring the quality reserved for chefs. Le Comptoir de Toamasina is recognized by the best chefs and pastry chefs; we sell our vanilla and white pepper to renowned professionals.

What is the mildest pepper in the world?

We can say here that white pepper is the mildest pepper we know between black and red pepper. It will have the sweetness and subtlety of green pepper but in a wilder core. White pepper is very soft on the palate, it doesn't burn, and here you will discover a pepper with a creamy white color and intense, very animal notes of musk and civet. We also love it because it does not color dishes like black pepper.

What is the best white pepper in the world?

Kampot white pepper is surely the best white pepper in the world because its notes are incredible: goodbye to animal and civet notes, and hello to mint and spice notes. It is an extraordinary pepper. It can be used anywhere in cooking and, above all, it isn't pungent. That is why it is a universal pepper and the best-seller at Le Comptoir de Toamasina.

What is the difference between classic white pepper and Kampot white pepper?

Kampot white pepper will have notes of citrus, fresh herbs, and mint, whereas in classic white pepper, animal and civet notes take over. The color of the Kampot grain is different and offers a beautiful, highly calibrated white.

Other information on white pepper

We recommend grinding it right before use to preserve its volatile essential oils. It is truly an exceptional spice for unique gastronomic use.