White Peppercorn is the spice of choice when you need to add subtle heat to light-colored cream sauces, soups, and gravies. The mild, aromatic flavor is the perfect complement to fish and egg dishes.
Cooks use White Peppercorn to add subtle heat to cream sauces, soups and gravies. Experience the aromatic pepper in traditional Gelfite Fish and Alfredo cream sauce recipes.
NOTE: White Peppercorns are actually the ripened berries of the pepper vine, with the outer husk removed.
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Locate the Lot Number on your package, then click the corresponding Lot Number below to view the Certificate of Analysis for that item. The top line displays the Certificate for the lot currently available from inventory. Other lots below top line are no longer available.
|PHC Lot Number||Product Name||Botanical Name||Country of Origin|
|15106MB||Peppercorn, White||Piper nigrum||Indonesia|
|15030GB||Pepper, White||Piper album||Malaysia|
|10162HB||Pepper, White||Piper album|
|10049GB||Pepper, White||Piper album|
|GB121296||Pepper, White||Piper album|
|GB032796||Pepper, White||Piper album|
Cut, 16 oz (Jasminum spp.)
Cut, 4 oz (Juniperus communis)
Wild, Cut, 16 oz (Geranium maculatum)
60 Veg Capsules each (Silybum marianum)
60 Vcaps™ - 500 mg (Sambucus nigra)