₹76.00
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White pepper consists of only the inner seed with the pericarp removed by soaking and rubbing or by decorticating when dry. To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the dried, grayish-white pepper inside.
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White pepper has a milder, more delicate flavor. Useful for adding a peppery flavor to light-colored sauces and soup. More expensive white pepper is hotter because it contains more piperine, the volatile oil that gives pepper its characteristic flavor. White pepper contains slightly less essential oil. It is preferred in Europe, especially France,and is now popular in Japan for sukiyaki.
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