Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

White Peppercorns

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

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.

Click here to purchase


  • creamed spring onions and potatoes

    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…

  • 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.

  • 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…

  • 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…

  • Recipe

    Miso Mayonnaise

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

  • 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…

  • Recipe

    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.

  • 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…

  • 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…

  • Moveable Feast

    Lobster and Chorizo Queso Fundido

    Making your own chorizo is easier than you might imagine. Chef Saad likes the smoky, dried-cherry-like flavor that guajillo chiles add to the meat mixture, as well as the clean…


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks