White Pepper from Cameroon (Orlandosidee)

Piper nigrum — hand-selected white peppercorns

Our Cameroon white pepper is made from fully ripe pepper berries whose outer husks are gently washed off, leaving pale, aromatic cores that are sun-dried and carefully sorted. Grown on mineral-rich volcanic soils, these peppercorns offer clean, focused heat with subtle savory depth—ideal for elegant, light-colored dishes.

• Botany: Piper nigrum • Family: Piperaceae
• Origin: Cameroon
• Processing: fully ripe berries → soaked/washed to remove husk → sun-dried cores → hand selection
• Profile: linear heat; gentle earthy/fermented nuance; low visual speckling
• Best for: pale sauces, fish, poultry, creamy soups, mashed potatoes

Aroma & Taste

Compared with black pepper, Cameroon white pepper is cleaner and more direct in heat. Expect a tidy, elegant warmth with a light savory note from the soaking stage—perfect when you want seasoning without dark flecks.

Culinary Uses & Pairings

• Pale sauces: béchamel, velouté, beurre blanc—use a fine grind for seamless body.
• Seafood & poultry: finish poached fish, scallops, chicken supremes and turkey.
• Vegetables: mashed potatoes, cauliflower purée, white asparagus, leeks, mushrooms.
• Soups: potato-leek, cream of mushroom, chicken—add near the end.
• Charcuterie & baking: pâtés, terrines, cheese biscuits, savory shortbread.

How to Use

• Grind by need: fine for sauces; medium for soups; coarse for finishing veg or fish.
• Bloom gently: warm freshly ground pepper 10–20 s in butter/oil, then add liquid to disperse evenly.
• Timing: add late in cooking or at the table to keep aromas bright and avoid harshness.

Dosage & Kitchen Ratios

• Finishing: 1/8–1/4 tsp freshly ground per portion.
• Soups/sauces: 1/4–1/2 tsp per 1 l (4 cups) base, then adjust.
• Brines/marinades: 1 tsp cracked per 500 ml (2 cups) liquid.

Pair With

Butter, cream, lemon zest, shallot, chive, nutmeg, bay, parsley; proteins like white fish, chicken, veal; vegetables such as potatoes, celery root, cauliflower and mushrooms.

Ingredients & Allergens

Ingredients: White peppercorns (Piper nigrum) — Cameroon origin.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Whole peppercorns keep vibrant 18–24 months; grind only what you need.

Substitutes & Notes

Other high-quality white peppers (e.g., Muntok, Sarawak) substitute well—nuances vary. If only black pepper is available, use a fine grind and a touch of lemon zest for brightness (note: black speckles will show).

FAQ

Why choose white over black pepper?
White pepper gives clean heat without dark specks—ideal for pale sauces, fish and delicate dishes.

Is white pepper milder?
Not necessarily—its heat is linear and can feel sharper in light sauces, while aroma remains subtle.

How is this pepper processed?
Fully ripe berries are soaked to loosen the skin; the pale cores are washed, sun-dried and hand-selected for size and aroma.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de