Description
Ceylon black pepper and Ceylon white pepper both come from the same plant, Piper nigrum, but they undergo different processing methods, resulting in distinct flavors, aromas, and appearances.
Color and Appearance:
Ceylon black pepper: Black pepper is made from the unripe berries of the pepper plant. They are harvested when they are still green and allowed to ferment before being dried. This fermentation process darkens the outer layer of the peppercorn, resulting in its characteristic black color.
Ceylon white pepper: White pepper, on the other hand, is made from fully ripe berries that are soaked to remove the outer layer, leaving behind the inner seed. This inner seed is then dried, resulting in a lighter-colored peppercorn compared to black pepper.
Flavor and Aroma:
Ceylon black pepper: Black pepper tends to have a stronger, more robust flavor compared to white pepper. It’s often described as being sharper, hotter, and more pungent with earthy undertones.
Ceylon white pepper: White pepper has a milder flavor compared to black pepper. It’s still peppery but with a slightly fermented, musky flavor. It’s often used when a more subtle pepper flavor is desired, especially in dishes where the appearance of black specks is undesirable.
Usage:
Ceylon black pepper: Black pepper is versatile and commonly used in a wide variety of savory dishes, marinades, sauces, and seasoning blends. It’s also used as a table condiment.
Ceylon white pepper: White pepper is often used in dishes where a more delicate pepper flavor is desired or where the appearance of black specks would be undesirable, such as in white sauces, creamy soups, or light-colored dishes like mashed potatoes.
