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White Pepper from Indonesia MysteryWhite peppercorns start off as Black Peppercorns, but are ripened longer on the vine. The peppercorns are hand harvested, then soaked in cold water streams to remove the black outer shell. They are then left out in the sun to dry, and in turn blanch to a creamy white. Pungent and herby with a fresh green flavor, this pepper is suitable for use every day in soups, grilled chicken or beef, and where the color of black pepper is not desired. Flavor
Junko Tsunetoshi
This one's for you Mary G
Black Truffle salt exemplifies the extraordinary power of salt to capture both the complexity and intensity of aromas and flavors
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These three salts bring out the salty-sweet spot hiding in all baked goods and confections
He has been featured on Splendid Table
buttermilk solids
chicken wings
and in salted caramel and caramel sauces
more butter
I've only shared them with you
from eggs in the morning to fettuccini at night