白胡椒 - 研磨

I love how finely ground this white pepper is—no clumps, and it dissolves perfectly into light sauces and soups. The flavor is noticeably more floral than black pepper, which brightens up my stir-fries without making them look speckled.

The heat level is milder than black pepper, which makes it perfect for light sauces without overpowering them. I used it in a white cream pasta and the flavor blended beautifully.

The ground texture is fine and even, and it’s got that clean, sharp heat without the earthy bite of black pepper. I’ve been using it in lighter sauces and mashed potatoes, and it blends in smoothly every time.