Did you know that white pepper is actually a type of red pepper? In fact, the only difference between the two is that white pepper is a red peppercorn whose outer layer has been removed. But don’t panic, there’s no need to start peeling your peppercorns, our team has taken care of everything! We have created a very practical pre-ground format that’s ready to use in the kitchen.
With its subtle lemony notes, white pepper is perfect with fish and seafood, and goes particularly well with white fish. One little pinch is enough to enhance your dish. Nothing could be simpler!
Why not demonstrate your cooking skills by making this chef’s recipe which really showcases the flavour of white pepper. Place a lobster in an oven preheated to 180° for 15 minutes. Melt 70 g semi-salted butter in a pan. Take the lobster out of the oven, cut it in half and brush it with the melted butter before adding the white pepper. This veritable chef’s dish couldn’t be easier to prepare (and enjoy!).