White Peppercorn

I've been using these white peppercorns for years to make the French pepper blend World Spice taught me about years ago. 2 parts white pepper corns, 2 parts black (tellicherry or Vietnamese), 1 part Euro-coriander. Perfect for most of my fresh pepper needs.

This ground white peppercorn is not as fine as the one I got from Asian grocery store. Due to the ground size, they are a lot easier to be mixed into scramble eggs. Flavor is pure but strong. Kick you without over powdering. I added to hummus so my hummus would stay at light.

Fresh white pepper is a necessary staple in my spice arsenal. I use it frequently.