Badia White Pepper Ground Spice, 9 oz

Badia White Pepper Ground is the milder, earthier cousin of black pepper — fully ripened peppercorns with the dark husk removed, then ground fine. It carries the heat without the black specks, which is exactly why it's the pepper of choice in light-colored sauces, soups, and creamy preparations.

Common Uses

Stir into béchamel, alfredo, and cream of mushroom soup where black flecks would show. Season mashed potatoes, clam chowder, and white gravy. Build the base of Chinese hot and sour soup, egg drop soup, and salt-and-pepper shrimp. Rub onto chicken and pork before roasting, or whisk into mayonnaise, deviled eggs, and potato salad.

Pantry Role

A second pepper shaker that earns its place. Where black pepper is sharp and piney, white pepper is fermented, slightly funky, and more penetrating — it diffuses through liquids and shows up in the finish rather than the top note. The 9 oz size handles steady use across soups, sauces, and Asian cookery.

Pro Tip

Add white pepper early in cooking so the heat blooms into the liquid. Use roughly half the amount you'd use of black pepper on first try — it's deceptively potent.

Ships from Doral, FL.