ASIA'S MOST POPULAR PEPPER
Black pepper and white pepper are the same fruit, but the later gets it’s mini-moon whiteness because the skin of the piper fruit is removed before the drying process, leaving only the seed.
Muntok white pepper comes from the Indonesian island of the same name, where the berries are hand-picked by local farmers. The fruit is then soaked for about 10 days to remove the skin, which also leads to some gentle fermentation.
Kalustyan’s Manhattan shop has been importing hard-to-find ingredients since 1944. With global connections, it’s a tried and true go-to for chefs all over the world. White pepper is actually more popular among Asian households than black pepper, and is a key ingredient in many soups, sauces and marinades. It’s got less of a bite than black pepper, though it’s considered less complex than it’s dark counterpart, the milder, creamier, fruitier heat makes it a perfect ally to pork and scrambled eggs. It’s also an all purpose and essential for seasoning pale foods when you don’t want black specks. Or on dark food when you do want white specks. Or when you want to mix white and black pepper for a polka-dot look. Not a lot of people do that, but it would be really cute.