Home › The Principles of Cookery › Pepper, White

Pepper, White

White pepper is the product of the same plant as black pepper. To manufacture it the black wrinkled coats of the seeds are removed by soaking and friction. They are then ground to powder. White pepper is by many preferred to black, on account of its superior appearance. It is deficient, however, in both strength and flavour. Like black pepper, white pepper is divided by wholesale dealers into three kinds or varieties. These are--Tellicherry pepper, which is of two kinds. Large or fine Tellicherry pepper is larger and whiter than any other description of white pepper, and fetches a higher price; small or coriander-like pepper is shrivelled. Common white pepper comes from Penang by Singapore; it is round, and not shrivelled; its value depends on its size and whiteness. English bleached or white pepper.--When the two preceding sorts are scarce, brown Penang pepper is bleached. The yellowest and largest grains are chosen for this purpose, for neither an expensive nor small sort would pay.