Pepper, White, Ground - 1 teaspoon is 2 grams and 7 calories. White pepper starts out the same as black pepper but then stays on the vine til ripened and then soaked in brine to remove the outer shell leaving the white pepper seed. Less pungent than the black and mildly fermented. Commonly used in white sauces, creamy soups and fish dishes where black pepper specs would stand out. Also sprinkled on meats like beef and pork before grilling, broiling or stir frying. Available in fine ground or coarse.
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