Stone Ground
White Peppercorn Ground
White Peppercorn Ground
No Salt, No Sugar, No Preservatives
Couldn't load pickup availability
When a white sauce needs seasoning mid-whisk, stopping to grind is the last thing you want. This white pepper is stone-ground fresh in small batches in Portland, ready to stir straight into a simmering béchamel, mashed potatoes, a bowl of rice porridge (congee), or a stir-fry without a single dark speck. Its warm, earthy heat runs stronger than black pepper, so start with a small pinch and build.
White pepper's flavor lives in delicate oils that fade once the corn is milled, which makes freshness at grinding everything for the pre-ground format. We grind close to shipping rather than months ahead, and a sealed jar kept away from the stove holds its warmth for a few months. Use it while it is bright, and remember that a little goes a long way.
Single ingredient: white peppercorn, ground. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
When is ground white pepper better than whole?
When is ground white pepper better than whole?
When you want it to melt seamlessly into something pale and smooth: a cream sauce whisked on the fly, mashed potatoes, a clear soup, or a quick stir-fry. Ground saves you the step of milling into a delicate sauce mid-cook, which is where whole corns get fiddly.
Why is white pepper so strong?
Why is white pepper so strong?
It is more concentrated than black pepper and carries a deeper, muskier heat, so the same amount hits harder. Season a pinch at a time and taste as you go. It is easy to tip a dish from warmly seasoned into overpowering.
My white pepper smells barnyardy. Is something wrong with it?
My white pepper smells barnyardy. Is something wrong with it?
No. That earthy, musky aroma comes from the natural soaking and fermentation that removes the berry's dark skin. It reads as strong straight from the jar and mellows into a savory warmth once it cooks into the dish.
Is this a substitute for black pepper?
Is this a substitute for black pepper?
Yes, especially in pale dishes where you want no dark flecks. The flavor is different and more concentrated, so use less and taste as you build. For a straight peppery bite with visible cracks, black pepper is still the one to reach for.
Share
