Wayanad white peppercorns are allowed to ripen fully on the vine, then soaked and skin-removed to give a smooth, cream-coloured kernel. The flavour is sharper yet less pungent than black pepper, making it the chef’s choice for white sauces, creamy soups, mashed potatoes and light-coloured meats. Our 500 g pack is neat to retain volatile oils and dispatched within 12 days of order.

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