Smoked white pepper, organic

Mill & Mortar is once again introducing its classic smoked white pepper, this time in an organic version. After a short break in the assortment, the spice is back thanks to a new partner who masterfully smokes white pepper from Sri Lanka.

It's rare that upgrading to an organic product goes hand in hand with a better price, but Mill & Mortar has managed to do just that. So all fans who have missed the smoky flavor with elegant smoky notes now have reason to rejoice.

What is white pepper?

Pepper grows best in shady places, on vines about a meter high, which are trained around palm trees or specially placed supports. For black pepper, the fruits are harvested while they are green and unripe. For white pepper, however, harvesting takes place when the berries turn red and are fully ripe. Then the outer shell of the red berry is removed by washing in running water (often the pepper is placed in a basket in a container of water) until only the inner core remains. Then the berries are dried in the sun and sorted – this is how white pepper is obtained.

This pepper is smoked with beech and pine granules mixed with coniferous fruits. The smoky aroma envelops the core of the grain – even if the smell is clearly perceptible, the taste of smoke is only a subtle nuance when the pepper is ground over food.

Mill & Mortar's white pepper is grown by small farmers in the Thysmada and Matale regions of Sri Lanka, united in cooperatives that produce entirely organically. Sri Lankan pepper is known for its strong and rich flavor.

How is smoked white pepper used?

Smoked white pepper is an incredibly versatile seasoning. Use it freshly ground on egg dishes, Danish sandwiches, butter-braised vegetables, or any type of fish. It adds a subtle smoky note and depth of flavor without overpowering other aromas.