White pepper comes from the same vine as black pepper, the climbing plant known botanically as Piper nigrum. The difference lies in the picking and the processing. The berries are left on the vine until they are fully ripe, then soaked in water to encourage fermentation, after which the softened outer layer is peeled away to leave the pale inner seed. That extra step gives white pepper its milder character, and the seed is then ground into a fine, even powder.
Certified organic. Our Lakpura Organic range is certified and grown on small farmlands, which lets us keep close watch on quality from the field onwards. For you, it means pepper raised without synthetic fertilisers or pesticides, handled in small quantities rather than bulk lots, and ground, processed and packed under sound health and safety practices.
- Ripe white peppercorns, peeled and finely ground to a ready-to-use powder
- Grown on small organic farmlands, without synthetic fertilisers or pesticides
- Ground, processed and packed under careful health and safety practices
- Free from artificial colours, flavours and preservatives
White pepper powder is gentler and cleaner-tasting than black, which makes it useful wherever you want heat without dark flecks or a heavy note. Stir it into white sauces, mashed potato, creamed soups and light stocks; use it to season fish, chicken and egg dishes; add it to marinades, salad dressings and clear broths. It works well in vegetable stir-fries and in pale curries where black pepper would look and taste too assertive. Because it is already ground, it blends readily into liquids and needs no toasting; add it towards the end of cooking to keep its aroma, and keep the pack closed between uses. Like many of the island's spices, pepper has long been valued in Sri Lankan kitchens and traditional households.
Lakpura works with organic growers across Sri Lanka to bring the island's spices to your kitchen in the form they are used at home.
