White pepper

White, absolutely white, but still pepper. It’s a lesser-known variety but no less rich or tasty.

Why is this colour so unusual for a spice? It’s caused by its harvesting period. It’s what determines the differences between peppers. All, no matter their colour, come from the same tree, the Piperacae (Brazil, Argentina, Peru), but you have to wait until they’ve matured to harvest them, which makes this pepper so unique. When they’re still red, they’re harvested and submerged in salt water. Once out of the water and dried, the peel is extracted and the white berry is protected and store for consumption. It’s a laborious, delicate process, which is why the white pepper is so special.

Its flavour is milder than black pepper but it’s usually used in recipes for its spicy touch, lighter than other peppers. Its flavour is delicate and used in “white” recipes, sauces, creams and eggs…

Of course, in addition to being delicate in appearance and taste, it’s also high in health benefits, just like the rest of peppers:

– Pepper: It has a great satiating power so helps us lose weight.

– Aromatic in every pore of your being. When whole, you’ll appreciate its smell but when grinding it…its pink power unties.

– Diuretic and laxative, without being too aggressive.

– Helps prevent early aging thanks to its antioxidant powers.

– Helps prevent colds and the flu during autumn and winter.

– Intense fungicide that helps eliminate fungi and bacteria (perfect for candida). Include it in your dishes, freshly ground, and experience a brand new flavour in your food.