A subtle alternative to black pepper that is perfect for white sauces, mashed potatoes and soups

What is it?

Green Cuisine White Peppercorns (€1.60/25g).

What’s good about them?

White peppercorns have a different flavour profile to black, being a bit less fiery, and having more subtle, complex notes.

Tell me more about them?

Both black and white peppercorns are the berries of the Piper nigrum plant. Black peppercorns are picked when not fully ripened and immediately dried, giving them their wrinkly skin. White peppercorns are allowed to reach full ripeness, and are then fermented in water, and have their outer skin removed during the drying process.

How do I use them?

Freshly ground or cracked pepper is far superior to anything ready-ground or powdered. White peppercorns are good in dishes where their black cousins might spoil the appearance, for example white sauces, mashed potatoes and some soups. They are often specified in Asian recipes, particularly Chinese and Vietnamese. Try white peppercorns on turnips (the orange ones, often called swedes), that have been boiled and mashed with butter.

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Where can I get them?

Most supermarkets will have white peppercorns. These Green Cuisine ones are from Fallon & Byrne in Dublin 2. Green Cuisine is a UK company that sells herbs and spices that are free from artificial colours and flavours, Genetically Modified Organisms and irradiated materials.

Anything else?

White peppercorns can last for up to three years if kept in an airtight container away from bright light.

Send your Shelf Help product suggestions to marieclaire.digby@irishtimes.com