Peppercorn White Whole (20g)

White pepper is the better choice when it comes to light coloured dishes like cream soups, white sauces, pasta and potatoes.  The whole peppercorn can be used in pots for flavour by tying a handful into a cheesecloth bag which can be removed after cooking.  White pepper is a little more pungent in flavour than the black pepper so won’t need as much.