White Pepper

White pepper is a spice made from the seed of the pepper plant, with the outer layer removed. It has a milder, earthier flavor compared to black pepper, with a slightly musty aroma.

Notes

White pepper is often preferred in dishes where the presence of black specks is undesirable, such as light-colored sauces or mashed potatoes. Its flavor is less pungent and more subtle than black pepper.

Uses

Seasoning for soups and stews
Light-colored sauces and gravies
Mashed potatoes
Egg dishes
Seasoned salt blends

Replacements

Remoulade Sauce

Remoulade Sauce is a creamy, tangy condiment with a vibrant blend of herbs and spices. Its rich texture and zesty flavor profile make it a delightful addition to any meal.

Fresh Bay Laurel Leaves

Fresh bay laurel leaves are aromatic foliage harvested from the bay laurel tree, scientifically known as Laurus nobilis. Native to the Mediterranean region, these leaves have been prized for centuries in European and Middle Eastern cuisines for their distinctive flavor. They offer a subtle yet complex taste profile that is often described as warm, herbal, and slightly bitter with hints of floral and citrus notes. The texture of the leaves is leathery and robust, which allows them to withstand long cooking times without disintegrating. In cooking, fresh bay leaves are commonly used to infuse soups, stews, braises, and sauces with their unique aroma. They are typically removed before serving, as they remain firm and are not meant to be eaten. Their presence enhances the depth of flavor in dishes, imparting a subtle earthiness that complements a wide range of ingredients.

Recipes to try

Turkey Meatball and Orzo Wedding Soup

Warm up with this hearty, comforting soup brimming with tender turkey meatballs and fluffy orzo in a rich, savory broth.

Watermelon Cucumber Feta Mint Salad

This vibrant salad is a refreshing harmony of juicy watermelon, crisp cucumber, creamy feta, and zesty mint.