Re: [CH] white pepper

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: The Old Bear: "[CH] Heat over police pepper spray"
• Previous message: Donald R Jordan: "Re: [CH] Hot Sauce Collections"
• Maybe in reply to: WILLIAM PITTS: "[CH] white pepper"
• Next in thread: Sunny Conley: "Re: [CH] white pepper"

Hi, there - White pepper, which delivers a less pungent flavor than
black, is from the same peppercorn as black and green. Unlike black or
green peppercorns, white is allowed to fully ripen. The berry's skin is
then peeled and dried.  Chefs often prefer to use white pepper in
cream-colored sauces or dishes as dark pepper would mar its appearance.
Sincerely, Sunny

--
Chile cheers! Sunny Conley
Writing the Southwest  PO Box 6763  Las Cruces, NM 88006
1-888-593-9381  Fax (505) 532-6319  http://www.chileknights.com
"New Mexico: Chile with Class"

• Next message: The Old Bear: "[CH] Heat over police pepper spray"
• Previous message: Donald R Jordan: "Re: [CH] Hot Sauce Collections"
• Maybe in reply to: WILLIAM PITTS: "[CH] white pepper"
• Next in thread: Sunny Conley: "Re: [CH] white pepper"