Badia White Pepper Ground Spice, 2 oz

Ground white pepper — the fine, pale powder milled from fermented and hulled peppercorns. Hotter and more pungent than black pepper, with a fermented earthiness that defines pale sauces, clear soups, and white proteins where visible specks would distract.

Common Uses

Stir into hot and sour soup, egg drop soup, and Cantonese steamed fish. Finish béchamel, Alfredo, vichyssoise, and clam chowder. Season mashed potatoes, scrambled eggs, and white pepper chicken stir-fry. Work into rubs for pork chops, chicken cutlets, and turkey along with garlic and onion powder.

Cuisine Context

In Chinese cooking, white pepper is the primary warming spice — it's the heat behind hot and sour soup and the seasoning at the heart of salt-and-pepper preparations. French saucemakers use it in cream-based mother sauces and charcuterie. Scandinavian and German cooks rely on it for meatballs, sausage, and white fish.

Pro Tip

Add a pinch at the end of cooking rather than the start. Its sharp pungency fades with long heat, so finishing with white pepper preserves the bite that defines its character. The 2 oz jar is a steady weekly-cooking size.

Ships from Doral, FL.