white pepper


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white pepper

n.
A pungent spice consisting of whole or ground dried peppercorns that have had the skin and pulp removed.

white pepper

n
(Cookery) a condiment, less pungent than black pepper, made from the husked dried beans of the pepper plant Piper nigrum, used either whole or ground

white′ pep′per


n.
a condiment prepared from the husked dried berries of the pepper plant.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.white pepper - climber having dark red berries (peppercorns) when fully ripewhite pepper - climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam
peppercorn, pepper - pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
genus Piper, Piper - type genus of the Piperaceae: large genus of chiefly climbing tropical shrubs
pepper vine, true pepper - any of various shrubby vines of the genus Piper
piperin, piperine - derived from pepper (especially black pepper); source of the hotness of black and white pepper
2.white pepper - pepper ground from husked peppercornswhite pepper - pepper ground from husked peppercorns
peppercorn, pepper - pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
Translations

white pepper

npepe m bianco
References in classic literature ?
To be sure, Anne discovered later on that she had used white pepper instead of ginger; but Janet never knew the difference.
Crush the garlic and mix with the cayenne pepper, white pepper, mustard seeds, sage powder, nutmeg, sugar and mustard powder until combined.
TOM KERRIDGE'S MONKFISH SCAMPI (Serves 4) INGREDIENTS Groundnut, vegetable or other flavourless oil, for deep frying 200g semolina flour, plus more for dusting 100g tapioca flour Half tsp bicarbonate of soda Cayenne pepper, to taste 330ml sparkling water 500g monkfish, cut into 3-5cm cubes Salt Finely grated zest of one large lemon, to garnish For the lemon mayo 3 egg yolks 1 tbsp white wine vinegar 1 tbsp Dijon mustard Juice of one large lemon 500ml vegetable oil Freshly ground white pepper METHOD 1.
But first here is one of Tom's recipes for you to try at home: MONKFISH SCAMPI serves 4 Ingredients Groundnut, vegetable or other flavourless oil, for deep frying 200g semolina flour, plus a little more for dusting 100g tapioca flour Half tsp bicarbonate of soda Cayenne pepper, to taste 330ml sparkling water 500g monkfish, cut into 3-5cm cubes Salt Finely grated zest of one large lemon, to garnish Celebrity |chef Kerridge For the lemon mayo 3 egg yolks 1 tbsp white wine vinegar 1 tbsp Dijon mustard Juice of one large lemon 500ml vegetable oil Freshly ground white pepper Method 1.
INGREDIENTS: For the mashed potato 500g (16 oz) potato 20g (3/4oz) butter 30ml (11/4fl oz) milk 1 pinch salt For the fish 250g (8oz) smoked haddock, de-boned and skinned 250g (8oz) salmon fillet, de-boned and skinned 500ml (17fl oz) milk 50g (2oz) curly parsley, finely chopped For the coating 75g (3oz) plain flour 3 eggs 2tbsp milk 300g (10oz) fine white breadcrumbs 1 pinch white pepper 1 pinch salt 200ml (7fl oz) rapeseed oil For the tomato mayo 50g (2oz) reduced sugar and salt ketchup 50g (2oz) light mayonnaise 1tsp lemon juice METHOD: For the mash, peel and boil the potatoes in lightly salted water until soft.
Mix 40g flour, 1tsp five spice, 2tsp salt and 1tsp white pepper.
Table 11: Global Market for White Pepper (2013(E)):
Recipes from The Great Northern Cookbook by Sean Wilson (Hodder & Stoughton, PS20) BOILED ONIONS WITH POACHED EGG & LANCASHIRE CHEESE (serves four) INGREDIENTS: 500g white onions, peeled and thickly sliced 350ml water 50g salted butter 1tsp ground white pepper 2tsp sea salt 1 bay leaf Splash of malt vinegar 250g Lancashire crumbly cheese 4 large free-range eggs 2tbsp finely chopped fresh parsley METHOD: 1.
Taste and add salt, if needed, and a few shakes of the white pepper.
Whole chicken - 1kg; potatoes, carrots, green peas, beans - 50gm each; turmeric - 1tsp; white pepper powder - 1 tsp; cardamom, cinnamon, bay leaf, butter, salt - to taste
To make chicken saleeg for four people, you need: 3 pods of cardamom 1 chicken 1/2 lemon 4 small mastic tear (optional) 1 tbsp ghee (samin) or butter 1 cup rice 1/2 liter milk 2 liter boiled water to make chicken broth 1 1/2 tsp of salt 1 tsp white pepper 1/2 tsp black pepper First, clean the rice then soak it in a bowl of fresh water.
Nose: Very expressive showing toasty grain, bread dough with big spice--black and white pepper, cardamom and clove, vanilla and lime zest.