Basic spice
White pepper
ground
İzmester ground white pepper has a slightly spicy, piquant taste and a very pleasant aroma. It is an excellent choice for dishes whose taste we want to slightly emphasize with sharp notes, for example, soft cheeses, poultry, and fish. İzmester ground white pepper has a finer character than black pepper, making it perfect for those who don't like too spicy food. It is also used in many places for sweet desserts.
Black, green, pink and white pepper also grow on the same plant. The colour of the peppers depends on how ripe they are picked and how they are processed. Of course, this also affects their taste. White pepper is a more labour-intensive spice than black. White pepper is harvested from ripe, red fruits, the grains are soaked and approx. After 10 days, they are separated, the outer layer of the grains is peeled off, and then the remaining white grains are dried and ground. Drying is continued until the grains take on a greyish-white colour.
weight: 15 gDo you know, that…
In the Middle Ages, pepper was valued as highly as gold. It has been used for centuries as a "convertible currency" in both East and West. In the Middle Ages, pepper was sometimes used to pay taxes, leases or rents, and sometimes even as a dowry. The demand for pepper provided the impetus for Vasco da Gama's exploration of the eastern sea route.
The type of pepper marketed as white pepper comes from India. It is currently cultivated in India, Malaysia, Indonesia and Vietnam.
How to use
We recommend adding it to food at the end of the cooking time. Thanks to its taste, light-coloured dishes such as poultry and fish can be refined. It is a great addition to white sauces, broths, soups, pâtés, vegetables and even vegetable juices. The use of white pepper in sweets is also known - it is added to sweet desserts to give it a refined taste. The İzmester can add variety to the taste of pear, strawberry and gingerbread desserts with ground white pepper, but add it carefully.
