Black/White Peppercorn (Lada Hitam/Putih)

Black pepper is used as a spice in nearly all the world’s cuisines as a pungent, spicy, heating agent for food due to the presence of capsaicin and piperine. Black peppercorns can be used whole in stews, soups, stocks, and pickles.

White pepper is commonly used in sauces and mashed potatoes as it discolor or mottle a uniform appearance as speckle-y black pepper would. In Chinese cuisines, white pepper is often preferred for its sharpness. Whole white peppercorns make an intriguing addition to marinades and pickling spice blends.