McCormick Whole White Pepper 20oz 566g
Whole Muntok White Peppercorns
Price: $40.95USD
McCormick White Pepper, Whole 20oz 566g
McCormick Whole White Pepper is made from fully ripe pepper berries of the Piper nigrum vine. After harvest, the outer dark skin of the berry is removed, leaving the pale inner kernel, which is then dried whole. This process produces white peppercorns with a lighter color, gentler heat, and a more delicate aroma than black pepper.
Whole white pepper is widely used in Chinese, Thai, and other Asian cuisines, as well as in European cooking where appearance matters. Because it blends in visually, it is commonly chosen for light-colored foods such as cream soups, béchamel and other white sauces, mashed potatoes, seafood dishes, eggs, and poultry preparations.
Using whole white pepper allows the peppercorns to be crushed or ground fresh, preserving maximum aroma and flavor. Freshly ground white pepper delivers a brighter, more pronounced pepper character than pre-ground white pepper, while still remaining softer and less sharp than black pepper.
Whole white pepper is typically added toward the end of cooking or at the table, where its aroma and subtle heat can stand out without affecting the appearance of the dish.
Ingredients: Whole Muntok White Pepper.
| Tiered Product Pricing | ||
|---|---|---|
| Qty: | Description | Price |
| Each | Unit Price | $40.95USD |
| 6 | 6 or More | $39.87USD |
| 24 | 24 or More | $38.31USD |
Product Ingredient Lists and Nutrition Facts, when provided, are for your convenience. We at Spice Place make every effort to insure accuracy of the ingredients listed. However, because manufacturers may change formulations, persons with food allergies should always check actual package label.
McCormick White Pepper, Whole 20oz 566g - FAQ
- Q: What is whole white pepper best used for?
- A: Whole white pepper is best used when fresh aroma and controlled pepper heat are desired without visible black specks. It is commonly ground fresh for white sauces, soups, seafood, eggs, and dishes where appearance and subtle seasoning matter.
- Q: What is the difference between whole white pepper and ground white pepper?
- A: Whole white pepper is ground or crushed fresh, providing a brighter aroma and slightly stronger pepper bite. Ground white pepper blends more quickly into dishes during cooking and offers consistent seasoning with less aroma. Whole pepper is preferred when freshness and aroma are important.
- Q: What does “Muntok” mean?
- A: The term Muntok refers to an area of Indonesia white white pepper is grown.
- Q: Is white pepper milder than black pepper?
- A: Yes. White pepper generally has a milder, more delicate flavor than black pepper. Removing the outer husk changes the flavor profile, resulting in softer heat that integrates smoothly rather than standing out sharply.
- Q: When should white pepper be added to a dish?
- A: Whole white pepper is often added toward the end of cooking or ground fresh at the table to preserve aroma. Ground white pepper is typically added earlier during cooking so it blends evenly.
