Whole Spices
White Peppercorns
Sudu Gammiris
Milder, earthy heat. Ideal for soups, white sauces and light-coloured dishes.
About White Peppercorns
White pepper is the same berry as black pepper with the outer skin removed, which gives a smoother, earthier heat. It disappears into pale food, so it's the pepper for white sauces, cream soups, mashed potatoes, egg dishes and noodle soups.
Storing it
Keep the jar tightly closed, away from heat, light and moisture (not above the stove). Whole spices keep their flavour for a long time; crush or grind them just before use.
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