White pepper, whole

White pepper is obtained from fully ripe red fruits, from which the aromatic pericarp is removed by soaking and only the kernel is dried. This means that white pepper is hotter and less aromatic than black pepper. It flavors light sauces, salty soups, bouillon, cooking fish stock and all marinades for fish and meat as well as brawns, all roasts and veal. One or two white peppercorns give peaches and mirabelle plums a particularly good taste when canned. Its full spectrum of flavors is best preserved in the whole grains. They should only be ground fresh from the mill or crushed in a mortar shortly before use.