What is it?

White peppercorns come from the same berries as black peppercorns, but they’re vine-ripened longer, and the black shell is stripped before drying. Their flavor is sharp, floral, almost winy, and hotter than black pepper. After their initial pungency has dissipated, they leave a glowing warm sensation in the mouth. White pepper is the pepper of choice in many places, including Indonesia, Malaysia, and Thailand. In classic Western cooking, it’s often used in pale foods, such as white sauce or mashed potatoes, because it doesn’t “mar” the food with black specks.

Don’t have it?

Black pepper can substitute, though you may need more of it.

How to choose:

Try to buy peppercorns from a source with good turnover. Sarawak peppercorns are a very high-quality white pepper.

How to prep:

Use whole to infuse liquids with flavor; otherwise crush or grind the peppercorns before using.

How to store:

Store them away from heat and light (like any spice), and use them within a year.

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Recipes

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  Recipe

  Mashed-Potato Casserole

  Turning mashed potatoes into a casserole means you can make them ahead (a full day ahead!) and bring them to a potluck in their own serving dish.

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  Recipe

  Creamed Potatoes and Spring Onions

  For best results, look for potatoes with a uniform 2- to 2-1/2-inch diameter. Cooking them whole with the skins until just tender helps them keep their shape when they’re added…

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  Recipe

  Egg Drop Soup with Crab, Baby Corn, and Peas

  This Chinese restaurant mainstay becomes a light and lovely supper with the addition of crab, baby corn, and peas.

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  Recipe

  Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh

  This flavorful dish pairs juicy Middle Eastern-spiced pork with a lemony spread made by straining yogurt to make labneh, an ultra-thick salted yogurt cheese. The pork and labneh both need…

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  Recipe

  General Tso’s Chicken

  This version of General Tso’s Chicken resembles the original created by Peng Chang-Kuei in Taiwan. Strictly speaking it is not a traditional Hunan dish, but the technique and flavors are…

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  Recipe

  Miso Mayonnaise

  Good thing this mayonnaise is foolproof; it’s so savory and luscious that you’ll be making it all the time.

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  Recipe

  Stuffed Pasta Shells

  Forget what you know about baked shells: The creamy texture of homemade ricotta makes all the difference. The multiple elements, including a take on Marcella Hazan’s tomato sauce, can be…

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  Sponsored Content

  Shrimp, Bacon, and Egg Pancake

  Inspired by Japanese okonomiyaki, a thick, overstuffed egg pancake, this dish is satisfying enough for a meal, or you can cut it smaller for a delicious appetizer.

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  Moveable Feast

  Swiss Chard Fritters with Whipped Feta and Baby Beets

  Chef Spicer likes the sweet, rich, “slightly beany” flavor of chickpea flour, which she uses to bind these earthy chard fritters, and the pungent, “not too spicy” taste of Aleppo…

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  Moveable Feast

  Scallop Ceviche with Jícama, Cucumber, and Sesame

  Chef Evans’s “secret” ingredient to enliven this ceviche is yuzu juice, from the Asia fruit that embodies flavors of mandarins, tangerines, grapefruit, and lemons. If you can’t find wild-salmon roe…