Sri Lankan White Pepper
White peppercorns are harvested when they are fully ripe.
Sri Lankan white pepper is a popular spice that is produced from the same pepper plant as black pepper (Piper nigrum). White pepper is created by removing the outer skin or pericarp of the ripe pepper berries, leaving behind the inner seed. The seeds are then dried, which results in the characteristic white color.
Sri Lanka is known for producing high-quality white pepper, often referred to as Ceylon white pepper. The country's favorable climate and suitable growing conditions contribute to the production of flavorful and aromatic white pepper.
White pepper has a slightly different flavor profile compared to black pepper. It is generally milder and less pungent, with a subtle heat. White pepper is often used in light-colored dishes, such as creamy soups, sauces, and mashed potatoes, where the black specks of black pepper may be visually undesirable. It is also commonly used in Asian cuisine and various spice blends.
When purchasing Sri Lankan white pepper, it is recommended to look for reputable sources that ensure the quality and authenticity of the product. Like other spices, it is best to store white pepper in a cool, dry place away from direct sunlight to maintain its flavor and freshness.