Smoked White Pepper

Smoked white pepper is based on the common white pepper from Sri Lanka. There, the pepper plants grow at several cooperating smallholders in the Thysmada and Matale region. To get white pepper, the berries are not harvested until they are red. This is in contrast to black pepper where the berries are already harvested when they are still green. The longer ripening process makes white pepper taste more intense. After harvesting, the berries are washed until the red skin falls off. Then the remaining grains are dried in the sun. Now you have the plain white pepper; to get the smoked flavour, another step is added to the process. The white peppercorns are smoked over a mixture of juniper, beech and pine wood. When the smoked pepper is ground, both the intense flavour of the white pepper and the smoky note come out. Use the freshly ground smoked white pepper on steamed vegetables, white meat, egg or fish dishes.