Crushed White Pepper (0.7-1.7) is a ground spice made from the dried inner seed of the pepper plant. The white colour comes from removing the dark outer skin before drying and grinding. This gives a cleaner, sharper taste than black pepper, with less heat and no smoky notes.
The product is milled to a particle size between 0.7 and 1.7 millimetres. This medium-coarse grind is uniform and free-flowing. It mixes evenly into liquids, sauces and dry blends without clumping or settling too quickly.
Crushed White Pepper (0.7-1.7) works well in light-coloured dishes where black specks would be visible. It suits white sauces, cream soups, mashed potatoes, poultry, fish and seafood. It is also used in pickling brines, marinades and spice mixes for sausages and deli meats.
The grind size makes this pepper practical for both finishing and cooking. It dissolves into hot dishes and releases aroma without turning bitter. For stronger heat, it can be added early in cooking; for a milder note, it is added near the end.
The product is packed in sealed bags of 250 g, 500 g, 750 g, 1000 g and 1500 g. Larger formats suit kitchens with regular turnover, while smaller ones fit lower-volume use. Store in a cool, dry place away from direct light, tightly closed after opening to protect aroma and flow.
This pepper is suitable for cafés, bakeries, catering and food production, as well as home kitchens. Cafés use it in soups and sauces, bakeries in savoury fillings, and production lines in ready meals and marinades. Home cooks value it for everyday seasoning without dark flecks in pale dishes.
