Madagascar White Pepper
Madagascar white pepper made from fully ripe berries, husk removed. Round, mellow flavour, less pungent than black. Ideal for white sauces.
39 €
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Madagascar White Pepper — Purity and Aromatic Finesse
Our Madagascar white pepper is made using the traditional method: ripe black pepper berries are soaked in running water (retting), then hand-peeled to reveal the white kernel within. This long, meticulous process produces a pepper of unmatched finesse and aromatic purity.
Aromatic profile
Animal, lactic and lightly ammoniated aromatic notes, characteristic of great white peppers. Fewer terpenes than black pepper, but more depth and complexity on the palate. Similar heat to black pepper, quite a different profile.
Recommended uses
White pepper is the pepper of classic French cuisine: it seasons without darkening white sauces, veloutés, beurre blanc and fine forcemeats. In modern cooking, it pairs with oysters, fish carpaccio and fresh cheeses. Freshly ground, it reveals aromas far more complex than pre-ground industrial white pepper.
Storage
Store whole berries in a grinder or airtight jar, away from light and moisture. Grind just before use. Optimal shelf life: 12 to 24 months.
Why choose My Spices Land?
My Spices Land imports directly from Madagascar, with no middlemen: unmatched freshness, full traceability, and fair prices for Malagasy producers.
- Direct producer trade: every batch selected at the source.
- Strict quality control: sensory and visual inspection on every batch received.
- Airtight packaging: vacuum-sealed to guarantee freshness on delivery.
- Fast shipping: dispatched within 24-48h from France, tracking included.
Frequently asked questions
How is white pepper made?
Ripe black pepper berries are soaked in running water for 7 to 10 days, then rubbed to remove the outer husk. The white kernels are then sun-dried. This lengthy process explains why white pepper is more expensive than black.
