White Pepper (सफेद मिर्च / दखनी मिर्च (Safed Mirch))
White Pepper, or Dakhni Mirch, is a refined and elegant spice that I love using for its subtle heat. It is made from the same berry as black pepper, but the outer dark skin is removed before drying. This gives it a smoother, more complex flavor that hits the back of the throat rather than the tongue. In my kitchen, it is the perfect choice for white gravies, soups, and continental-style Indian dishes where I don't want any black specks. It has an earthy, slightly fermented aroma that is very unique. It feels like a very sophisticated version of its black counterpart. A small pinch provides a magnifique warmth without overpowering the other delicate flavors in a dish.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
6 kcal
Protein
0.2g
Fat
0.1g
Carbs
1.3g
Fiber
0.5g
Vitamins
Manganese, Iron, Vitamin K
Cooking Tips
- • Grind the berries just before adding to the dish to experience the full, magnificent aroma.
- • Use it in creamy dishes like 'Malai Tikka' to keep the appearance clean and white.
- • Add it towards the end of cooking to maintain its delicate and sophisticated flavor profile.
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