Malabar white peppercorns are originally from the Kerala province in India.
The white peppecorns are harvested when ripe, then soaked in water to get rid of their red shell. Afterwards, they are dried until they get this distinctive white colour.
Unlike Malabar black pepper, white peppercorns are less pungent though more subtle and deliver beaufitul aromas of citrus fruit and cedar.
Ground or crushed, this white pepper is a great addition to poultry, fish and shellfish as well as certain desserts.
Grind your pepper straight from the tub with the convenient grinder head attachment.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.