Peppercorn - White
Borneo / Piper nigrum
White peppercorns are black peppercorns with the outer husk removed. The heat level is similar to black peppercorn, and a smoother flavor profile. White pepper combines well into cream sauces and is essential to French cuisine and New England style seafood chowders.
Try with Pink Pepper Cardamom Bars, Nigella Caesar Dressing, Saffron Poached Leeks, Herbes de Provence Lemon Chicken, Baked Brie with Savory and Caramelized Onions, Kung Pao Chicken, Sichuan Crisp Fried Wild Mushrooms, Curried Beef and Tendon with Turnip, Hot and Sour Soup, Aji Pimento Cheese Crackers, Peppercorn Shortbread, Holiday Pepper Biscotti, Allspice Mushroom Medley, Israeli Zaatar Khachapuri, Pepper and Spruce Tip Dirty Martini, Turmeric & Star Anise Pickles, Pacific Seafood Halibut Escabeche, Shrimp Fra Diavolo, Pickle Jar, Buddha Bowl, Quatre Epices, Melange Classique, General Tso's Chicken, and Summer Squash Soup
1/2 cup is about 2.72 oz