Badia White Pepper Ground Spice, 16 oz

Ground white pepper — milled from hulled, fermented peppercorns to a fine, pale powder that seasons without leaving dark specks. The flavor runs hotter and funkier than black pepper, with an earthy depth that belongs in cream sauces, clear soups, and white proteins.

Common Uses

Season hot and sour soup, egg drop soup, and Cantonese congee. Stir into béchamel, Alfredo, and clam chowder where black flecks would distract. Dust over scrambled eggs, mashed potatoes, and white pepper chicken before searing. Rub into pork tenderloin and chicken breast with garlic powder and salt for a clean, hot finish.

Cuisine Context

Chinese kitchens treat white pepper as a foundational heat — it's what gives hot and sour soup its sneaky warmth and seasons salt-and-pepper shrimp at the wok. Mediterranean and French cooks fold it into pâtés, terrines, and white sauces. Scandinavian cooks lean on it for meatballs, fish cakes, and pickled preparations.

Pro Tip

Add white pepper at the end of cooking. Its volatile compounds dissipate with prolonged heat, so a final pinch off the stove gives you the cleanest, sharpest bite. Sixteen ounces is the working size for a busy kitchen.

Ships from Doral, FL.