White pepper from Bowatte, packed in Kandy. It is made from fully ripe pepper berries (Piper nigrum) that are soaked in water until the outer skin comes away, then dried. Without the dark skin the corns stay pale, and the flavour is peppery but much lower in heat than black pepper.
Why cooks use it
White pepper seasons a dish without leaving dark specks, so it suits pale food: white sauces, mashed potato, cream soups, fish and egg dishes. It is a standard seasoning in Chinese, French and other Western cooking.
How to use
- Add to soups, stews and marinades
- Mix into spice blends and rubs
- Use in place of black pepper where a milder taste is wanted
In the pack
One 50g pack.
Storage
Keep sealed in a cool, dry place away from strong smells.
Bowatte Beheth Shalawa is an Ayurvedic family business in Kandy, founded in 1914 by the Ayurvedic physician Dr H. B. Bowatte.
