Spice

White Peppercorn

A tier

White peppercorns are fully ripe berries soaked to remove the outer skin, leaving the pale seed with earthier, muskier heat and less bright top-note than black. Favoured in light-coloured sauces, Chinese cuisine, and European cream soups where black flecks are unwanted. Quality white should smell clean, not musty-foul. Use in béchamel, potato soup, and hot-and-sour profiles. Heat perception can feel different—some find it sharper in the throat. Fresh grinding still beats jarred powder.