White Pepper Ground Organic

$5.00

SINGLE INGREDIENT | ORGANIC | NON-GMO | GROUND

If you're here, a recipe probably sent you: hot and sour soup, a silky béchamel, mashed potatoes that can't have black flecks in them. This is one grocery stores don't often stock. From the same vine as black pepper, but skinned, which trades the floral aroma for a sharper, earthier heat. It disappears into a pale sauce and leaves nothing behind but the bite.

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What We tell customers about White Pepper

Many people who come in for ground white pepper have often not cooked with it. They often come in to find it when a recipe calls for it. S

So here are the tips we give them on cooking with it: add it late. White pepper's aroma cooks off fast, so a pinch stirred into a soup or sauce in the last few minutes tastes brighter and hotter than the same amount simmered for half an hour. In a stir-fry, add it right before the dish leaves the pan.

We also tell them to go easy. A quarter of a teaspoon flavors a whole pot of hot and sour soup. Add too much and you get something bitter and dusty. Sso add it in small pinches and taste as you go.

  • What to use it on

    Stir it into hot and sour soup, wonton soup, or congee, where it delivers the slow, throat-warming heat those dishes are known for.

    Use it in stir-fries and marinades in place of black pepper for a cleaner, more authentic Chinese flavor.

    Season bechamel, alfredo, cream soups, and mashed potatoes, where black pepper's dark specks would show.

    Add it to light-colored dishes like egg salad, potato salad, and white gravy for heat that stays invisible.

  • How the pros use it

    Add white pepper at the end of cooking, not the start. Its aroma is delicate and cooks off with long heat, so a pinch stirred into a soup, sauce, or stir-fry in the last few minutes tastes noticeably brighter and hotter than the same amount simmered from the beginning.

  • What to pair it with

    Ginger Ground Organic

    The classic partner to white pepper in Chinese cooking. Ginger and white pepper together build the warm, throat-tingling base of hot and sour soup, wonton soup, and countless stir-fries.

    Nutmeg Whole Organic

    The traditional pairing in cream sauces. A little grated nutmeg with white pepper is what gives a bechamel, alfredo, or potato gratin its quiet, savory warmth.

Put White Pepper To Work

Classic Ground White Pepper Hot and Sour Soup

Serves 4

A silky, tangy soup built on shiitake and tofu, sharpened with Ground White Pepper and finished with delicate egg ribbons and toasted sesame oil.

Ingredients

  • 4 cups good-quality chicken or vegetable broth
  • 3 dried shiitake mushrooms, rehydrated and sliced thin (reserve the soaking liquid)
  • 3 oz firm tofu, cut into matchsticks
  • 1/2 cup bamboo shoots, julienned
  • 1 large egg, lightly beaten
  • 2 tbsp Chinese black vinegar (Chinkiang vinegar)
  • 1 tbsp soy sauce
  • 1 tsp Tea & Turmeric Ground White Pepper (adjust to taste for heat)
  • 3 tbsp cornstarch mixed with 3 tbsp cold water (to make a slurry)
  • 1 tsp toasted sesame oil
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. In a medium pot, combine the broth, sliced shiitake mushrooms (along with a splash of their strained soaking liquid), bamboo shoots, and tofu. Bring to a gentle boil, then lower the heat and simmer for about 5 minutes to let the flavors meld.
  2. Stir in the soy sauce and the ground white pepper. Ground white pepper brings a distinct, sharp warmth that disperses evenly throughout the soup without the earthy fruitiness of black pepper.
  3. Whisk in the cornstarch slurry a little bit at a time until the soup reaches a silky, slightly thickened consistency that can coat the back of a spoon.
  4. Turn off the heat and stir in the Chinese black vinegar. Always add the vinegar off the heat so its bright, complex tang doesn't cook away.
  5. Gently stir the soup in a circular motion to create a whirlpool, then slowly pour the beaten egg in a thin stream. Let it sit for 5 seconds before gently folding it with a fork to create delicate egg ribbons.
  6. Stir in the sesame oil, ladle into warm bowls, and garnish generously with sliced green onions and a tiny extra dusting of ground white pepper on top.