White Peppercorn (Piper Nigrum), Fermented

The best white pepper corns ever, so aromatic, so
“Peppery “ I use them now even more than before

This was an impulse purchase. I'm having fun with it. It smells and tastes a little funky (in a good way), with an appealing nutmeg note. It's HOT. A little goes a long way. Terrific on roasted/marinated vegetables.

All white pepper goes through a "fermentation" soaking in water to remove the outer skin from the pepper corn; however, the traditional methods of fermentation, which give a rich pungent aroma, have been replaced by faster, more efficient faster controlled "fermentations" that produce white pepper that aren't nearly as complex or interesting.

This traditional fermented white pepper is rich and pungent and perfect for authentic Asian cuisine and goes great with grilled pork chops.