Sri Lankan White Pepper
In the lush green hills of Wepathana, in Gomagoda, a small family farm carefully cultivates exceptional white pepper. On this fertile land, nourished by rain and sun, Sena and his 20-year-old son tend more than 500 pepper plants by hand, perpetuating a rare and environmentally friendly skill.
No chemical inputs: only natural compost, precise techniques refined over the years, and a deep commitment to a vibrant agriculture. Since 2012, their pepper has been cultivated, harvested at peak ripeness, and then processed using a traditional process that reveals all the finesse of this variety.
White pepper is distinguished by its sweetness and subtlety. Less pungent than black pepper, it develops delicate, almost floral aromas with a lovely lingering aftertaste. It's an elegant pepper that envelops dishes without overpowering them, accurately revealing the richness of Sri Lanka's terroir.
Each peppercorn is the result of meticulous work: destemming, prolonged soaking to remove the black husk, washing in clean water, and drying in the sun. Producing nearly 1,500 kg of raw pepper per year, the Ellegala family embodies artisanal and committed agriculture, where each harvest is a tribute to the Earth.
Wepathana white pepper is not just a seasoning: it is a noble spice, which invites careful tasting, between sweetness, character and authenticity.
Sri Lankan White Pepper
€5,35
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What is Ceylon 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 peak ripeness 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's a background, balancing spice, ideal for enhancing delicate dishes without masking their flavors.
Carefully produced in Sri Lanka, this white pepper embodies the
How to use Ceylon White Pepper?
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.
In seasoning:
Finely ground or crushed, it pairs wonderfully with white fish, eggs, steamed potatoes, or delicate vegetables. Its finesse adds depth without overpowering the flavor.
In sauces and veloutés:
Ideal in a white sauce, béchamel, or mushroom velouté. Added at the end of cooking, it diffuses a rounded 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 of flavor.
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, spicy without being spicy.
🇵🇱 Poland – Fresh cheeses and preserves: Traditionally used in pickles and mild cheeses.
🇱🇰 Sri Lanka – Spiced 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 should fully express itself.
The benefits of Ceylon white pepper?
Beyond its aromatic elegance, Ceylon white pepper has precious natural virtues, known for centuries in traditional medicines.
Stimulation of digestion
Thanks to piperine, the active compound in pepper, it stimulates digestive juices, helps to better assimilate food and supports digestive comfort after meals.
Warming and toning effect
White pepper stimulates blood circulation and warms the body from within. It is often used for its stimulating properties, particularly in cases of fatigue or cold weather.
Anti-inflammatory properties
Piperine also helps soothe some mild inflammations, especially in the joints or respiratory tract.
In the verdant heights of Wepathana, in the heart of Sri Lanka, white pepper is harvested by hand, meticulously and patiently. To reach the highest clusters, Sena and his son climb using simple bamboo ladders, perpetuating a method that respects the plant and the rhythm of nature.
Each ear is picked between March and May, at full maturity, when the grains are bursting with sunshine and aroma. Once harvested, the grains are soaked for several days in clear water to naturally remove their black husk. The pure, white heart of the pepper is then washed and dried in the sun for four to five days on woven mats.
This patient, entirely manual know-how reveals a delicate and nuanced white pepper, with a subtle, slightly floral and pleasantly peppery taste. A rare spice, faithful to the land where it was born, and to the commitment of the hands that shaped it.
Blog Article
Less well-known than its black cousin, Sri Lankan white pepper is a rare and refined spice, prized for its sweetness, aromatic complexity, and culinary versatility. Behind its ivory color lies a fruit picked at its peak, stripped of its husk, and sun-dried on the island's tropical farms. In this article, discover the origins, processing methods, sensory profile, and uses of this exceptional spice, carefully cultivated in the fertile red soils of Sri Lanka.
History and origin of white pepper in Sri Lanka
White pepper comes from the same fruit as black pepper: the berries of the Piper nigrum plant. They grow the same crops and the same vines, but are harvested at a different time. For white pepper, the berries are picked at peak ripeness and then soaked in water to remove the outer skin. This process reveals the white kernel of the peppercorn, with its subtle, deep aroma.
Cultivated for generations in the humid tropics of Sri Lanka, white pepper benefits from ideal conditions to develop its finest aromas. Its processing requires more time and attention than black pepper, making it a rarer and more valuable spice.
Cultivation regions and craft techniques
The main white pepper growing areas in Sri Lanka are located in the southwest of the island, particularly in the Matara, Galle, and Ratnapura regions. Pepper vines climb support trees, shaded by a tropical canopy, in agroforestry plantations where biodiversity is preserved.
Producers harvest the berries when fully ripe, then leave them to soak for several days in natural basins. The skin peels off naturally, and the kernels are then dried in the sun. This slower, more meticulous process produces a white peppercorn with a uniform, clear grain rich in essential oils.
Aromatic profile and flavors
Sri Lankan white pepper is distinguished by its subtle heat , notes of dry hay, blond wood, musk and sweet citrus . Less pungent than black pepper, it has a rounder, deeper flavor with an almost floral touch.
Its moderate intensity makes it the ideal ally for subtle dishes: creamy sauces, white fish, purées, mild cheeses or fruit-based desserts.
Health Benefits of White Pepper
Like black pepper, white pepper contains piperine, an alkaloid that stimulates digestion, blood circulation, and the absorption of certain nutrients. It is also known for its anti-inflammatory and antibacterial properties.
Traditionally used in Ayurvedic and Chinese medicine, it is recommended for digestive problems, respiratory congestion or to tone the body in winter.
How to use white pepper in cooking
White pepper is best used freshly ground , so as not to lose its subtle aromas. It perfectly enhances béchamel sauces, veloutés, purées, eggs, fish or shellfish.
It can also be added at the end of cooking to a risotto, a roasted vegetable dish, or sprinkled over fresh cheese. Its delicate flavor makes it a balanced pepper, enhancing without overpowering.
Why choose Sri Lankan white pepper?
Choosing Sri Lankan white pepper means opting for a rare spice, harvested by hand, dried naturally, and grown using an agricultural model that respects ecological balances.
At Lokayah, we collaborate with dedicated producers to offer you pure, traceable, non-irradiated white pepper, rich in aromas. A sweet, noble, and profound spice that speaks of the land and the patience of those who cultivate it.
