Sri Lankan White Pepper

Ceylon white pepper comes from the same fruit as black pepper. The difference lies in the post-harvest processing: the grains are picked at full maturity and then immersed in water for several days. This step naturally removes their outer shell (the pericarp), leaving only the core of the grain—lighter and smoother, hence its white color.

This process highlights a more subtle and profound side of pepper. Less pungent than black pepper, white pepper develops warm, slightly earthy aromas, sometimes milky or woody. It is a background, balancing spice, ideal for enhancing delicate dishes without masking their flavors.

Ceylon white pepper seduces with its subtlety: milder than black pepper, but just as complex. It reveals milky, woody, almost animal notes, which bring a discreet but remarkable depth to many dishes. It is the spice of precision and balance.

As a seasoning:

Finely ground or crushed, it goes wonderfully with white fish, eggs, steamed potatoes or delicate vegetables. Its finesse allows it to enhance without overpowering.

In sauces and veloutés:

Ideal in a white sauce, béchamel or mushroom velouté. Added at the end of cooking, it diffuses a round and persistent heat, without bitterness.

With dairy products:

A surprising pairing: try it in a cream cheese purée, salted whipped cream, or even burrata. It elegantly enhances soft textures.

In infusion:

A few grains in a cream, oil, or light broth are enough to subtly flavor a base. Strain before serving to retain only the depth.

White pepper around the world, 4 inspiring uses:

🇨🇳China – Clear soups with white pepper:Used for its warm notes and its discretion in broths and mild soups.
🇫🇷France – White Pepper Sauce:A great classic with veal, poultry or fish, spiced up without being spicy.
🇵🇱Poland – Fresh cheeses and preserves:Traditionally used in pickles and mild cheeses.
🇱🇰Sri Lanka – Spicy Rice Pudding:Combined with coconut milk and cardamom in light and fragrant desserts.

The Lokayah Council:

Ceylon white pepper is a refined pepper: use it sparingly, at the very end of cooking or just before serving. Freshly ground, it reveals a subtle, almost enveloping depth. Perfect for subtle dishes where each ingredient must fully express itself.