White Pepper

Piper nigrum - The secret weapon of clear sauces

Cinq Frères offers you a Madagascar White Pepper, harvested at full maturity - when the berries are red - and prepared using traditional methods.

Stripped of its pericarp (its first skin), white pepper has a more subtle and milder aroma than black pepper, but retains an equally intense flavor. Herbal, forest and fermented notes are attributed to it.

White pepper is one of the essential spices of French gastronomy and is the secret ingredient in clear sauces, made with cream and white wine.

Organoleptic characteristics: Dominated by spiciness, light herbaceous bouquet

Combinations: Mushrooms, poultry, veal, fish, vegetables (potatoes, celery, leeks) Ideal for flavoring cream and white wine-based sauces.

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Description

How to store white pepper?

Ground peppers are particularly sensitive to weathering, oxidize quickly and lose their aromas. Thus, it is advisable to keep the peppercorns whole and to grind them at the last moment, during their use.

Peppercorns should be stored in a dry, airtight environment, away from light and heat.

How to choose the right white pepper?

A quality white pepper is a pepper harvested when ripe, which has undergone a long processing and which has been sorted and graded by hand.

The seeds have been carefully selected, have a uniform size and color.

Leur densité est supérieure à … , ils ne contiennent pas de débris et ne dégagent pas d’odeur chimique.

How to use it ?

White pepper is generally used crushed, reduced to powder at the time of use. It is preferable to add it at the end of cooking to prevent it from releasing a certain bitterness.

It spices up many dishes with its spiciness and aromas.

Combinations: poultry, veal, terrines, cold meats, cod, mashed potatoes.

Consider daring it in dessert: a few strokes of the mill on top of a strawberry salad for new flavors and a little more heat.

 

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