These creamy white Sarawak peppercorns are grown in Kampot, Cambodia, which is known for producing some of the world’s most flavorful pepper. White pepper has had the black outer shell removed, giving it a smooth, mellow flavor, a floral bouquet, and a bright, wine-like taste that is more subtle and sophisticated than ordinary black pepper.
Used when you want the sharp, crisp flavor without the dark color, this is the pepper of choice for many French and Asian dishes. Commonly used in sauces and purees, they also make an intriguing addition to marinades and pickling spice blends. White peppercorns should be added to the dish after cooking as they become bitter when overheated