White Peppercorns, Whole
Proud to be named in Bon Appétit as a "Top 10 Great Specialty Food Store" - June 2017.
Our Whole White Peppercorns balance heat and big, bright citrus notes. Yes, that's right, big, bright citrus notes which are surprisingly beautiful and unexpected in white peppercorns which often have a musty aroma.
They come from the same vines that produce our Signature Black Tellicherry Peppercorns in the tropical hills of Kerala. White Peppercorns are picked last during the harvest when they are the most ripe. (Except that they are red when picked.) After a week of washing, the skin of the peppercorn is removed to leave the smooth, round white seeds. Without their skin, the white ones deliver a bit less heat than black peppercorns.
Our White Peppercorns are ideal for use in white sauces, soups and potato recipes. Top restaurants around the country are big fans and order on a regular basis.
One other thing I want you to know. These White Peppercorns and all of our spices are unbelievably fresh because we buy right from the farms in India in small batches. Nothing ever sits. It will be obvious what I'm talking about the second you open the package.
- Whole White Peppercorns from Wayanad, India
- Features a pleasantly surprising, fresh citrus aroma
- Ideal for use in white sauces, soups and potatoes
- Sold to top restaurants in Chicago and Portland
- Requires grinding in a mill or mortar and pestle
- Sealed in food-grade mylar bag
- Packaged in resealable kraft tube
Regular Non-Rush Delivery starts at just $3.95. It's very reasonable.
It's darn fast too. Almost all orders arrive in just a few days.
Your satisfaction is guaranteed. Would hate for you to be unhappy. The world has enough unhappiness. We're here to make you happy. Okedoke?
Fantastic products!Great quality,and at my door promptly!!I have sent friends and family and they feel the same!!
Currently I'm involved in a Gumbo Cook-Off competition, and bought
your Wayanad White Peppercorns to use in my special Creole Spice
Blend. It is exquisite. So good, I'm substituting it for half the
black Tellicherry peppercorns in my recipe. I just blended my spices,
and won't actually do a test batch until Thursday evening. Finger tip
taste of the blend, so far, is excellent!
PS: Your Wayanad white peppercorns were successful at helping us win the
Gumbo Cook-Off. Their deep flavor added to the "Ummami" I was
building, and they kept their heat throughout the 4 hour cook. Very
impressive! I had your pepper on hand in my spice bag, but didn't have
to freshen it, like I have in the past using pre-ground white pepper.