Sonnentor Organic White Pepper
More than a sneezing powder
- Long-lasting spiciness
- Use sparingly
To create white pepper, ripe black pepper fruits are harvested and then soaked in water for about a week. The mesocarp, the outer shell, disintegrates and is separated from the endocarp. White pepper therefore contains all the spiciness of black pepper and is less aromatic.
Tips & Preparation:
White pepper tastes great on chicken, fish and light sauces, but should be used sparingly because of its strong taste.
|Uses:||For Fish and Seafood, For Poultry, For Sauces|
|Seal of Approval:||Certified Organic - Controlled Organic Farming|
|Consistency :||Ground, Natural|
|Free from:||Flavour Enhancers, Gluten, Yeast Extracts, Artificial Flavours, Artificial Colours, Lactose, Lupine, Celery, Sesame, Soy, Eggs, Fish, Crustacean, Milk, Nut, Mollusk, Mustard, Spelt, Vegetables / Legumes, Barley, Glutamate, Oats, Maize, Almonds, Milk Protein, Rye, Wheat|
- White Pepper 
Questions & Answers about Sonnentor Organic White Pepper
- 70 g, 150 g, 160 g, 350 g, 500 g, 750 g, 1 Kilogramm