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White pepper is made from fully ripe pepper berries, which are soaked to remove the outer red skin, leaving behind the seed. This seed is then dried to produce the peppercorns that are ground into white pepper powder. It has a milder, less pungent flavor compared to black pepper, with a subtle earthy and slightly fermented taste. White pepper’s heat is less intense but still offers a distinct sharpness. Its pale color makes it ideal for use in light-colored dishes, such as white sauces, soups, and mashed potatoes, where black pepper may not be visually appealing. Additionally, white pepper is often used in Asian and Scandinavian cuisines, and it is valued for its digestive benefits and its ability to enhance the overall flavor profile of food.
Driven by the national rural revitalization strategy, the dehydrated vegetable industry has become a new highlight of rural economic development. By developing dehydrated vegetable processing, many ru...
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Xinqian Village (Dehydrated Fruit and Vegetable Industrial Park), Duotian Street, Xinghua City, Taizhou City, Jiangsu Province, China
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