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White Pepper Powder is a foundational North Indian spice made from ground white peppercorns — where freshness, mild heat, and purity define quality. Unlike generic blends that add starch or filler seeds, this is pure white pepper — ground fresh, not stockpiled.
It is a finishing spice, used to add warmth to dishes — never cooked alone.
Key characteristics: • Fine, smooth texture — no grit, ideal for even dispersion • Visible specks of whole peppercorn fragments — indicates minimal processing • Aroma: Mild, earthy, with a hint of sweetness — not dusty or stale • Taste: Mildly pungent, earthy, with a slight bitterness when raw — mellows with heat
Best used in: • Cream-based Curries (butter chicken, paneer) • Soups & Broths • Marinades (for fish, chicken, paneer) • Chutneys (coconut, mint, onion) • Rice Dishes (pulao, biryani)
Pro Tip: Always add White Pepper Powder at the END of cooking — after tomatoes reduce but before final simmer. Too early, and delicate oils burn; too late, and flavor won’t infuse.
Most market white pepper powders suffer from:
• Addition of husk, dust, or filler seeds
• Use of maida or starch to thicken gravy artificially
• Over-processing or storage in loose warehouses (moisture → mold)
• Blending just before packaging (no freshness lock)
EarthSpice White Pepper Powder delivers:
• 100% White Peppercorns — no husk, no dust, no fillers
• No maida, no anti-caking agents — natural flow from controlled moisture (<8%)
• Small-batch ground — within 48 hours of quality check, not stockpiled
• Hygienically packed — moisture-sealed, light-blocked packaging to preserve freshness for 12 months
• Batch-traceable — batch number and manufacturing date printed on every pack
This recipe follows the same standards as our INA Delhi shop — pure, simple, and trusted for over 30 years.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
Dish Examples:
Butter Chicken (add at end)
Coconut Soup
Fish Curry
Coconut Chutney
Vegetable Pulao
Key Insight: This is a finishing spice — it should be added after main cooking to preserve volatile oils. Adding pre-cooking yields flat, surface-level flavor.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
We guarantee:
• 100% White Peppercorns — no fillers, no husk, no rice flour
• No maida or starch — natural flow from controlled moisture
• No preservatives — low moisture (under 8%) prevents spoilage naturally
• FSSAI-compliant microbial safety and ash content
Every batch is checked for:
• Moisture content — maximum 8% to prevent clumping without anti-caking agents
• Foreign matter — zero tolerance
• Aroma quality — sharp and fresh, no musty smell
• Grind quality — fine, not powdered or coarse
Home cooks seeking authentic, fresh white pepper powder without dust or filler
Families wanting safe, additive-free meals for elders and children
Cloud kitchens needing consistent, compliant seasoning for menu items
Health-conscious users — no hidden additives, no MSG, no fillers
Vegetarians — essential for dals, curries, and chutneys
Store in an airtight container, preferably glass or metal
Keep in a cool, dry place away from light and heat
Use a dry spoon only — moisture causes clumping
Best used within 3 months of opening for peak aroma
Shelf life: 12 months from manufacturing date (clearly printed on pack)
Note: Clumping does not indicate spoilage. Break apart with a spoon. The absence of anti-caking agents means no silica or maida in your food.
50g is ideal because:
• Sufficient for 4–6 weeks of daily cooking (½ tsp per day = 30–45 days supply)
• Prevents waste — aroma fades gradually after 4 months
• Economical for a premium, small-batch product
• Fits standard spice drawer without bulk
Our White Pepper Powder contains only one ingredient:
• White Peppercorns 100%
There is no maida, no husk, no dust, no fillers, no artificial additives. We believe in full transparency — if it’s not on the label, it’s not in the jar. This blend was designed to deliver pure, fresh white pepper warmth using only this single ingredient.
No sugar. White pepper has a mild, pungent taste — not sweet. For sweeter dishes:
• Add 1 tsp sugar or jaggery per serving
• Use full-fat milk — enhances perceived sweetness
• Increase to 1.5 tsp for stronger flavor
No. White pepper is balanced for everyday use — its mild pungency enhances, not dominates. If concerned:
• Start with ¼ tsp instead of ½
• Add extra lemon juice to brighten
• Avoid synthetic spice blends in finishing
Yes. Works exceptionally well for:
• Coconut chutney (blend with coconut, green chili, salt)
• Mint chutney (blend with mint, onion, lemon)
• Yogurt-based marinades (mix with ginger-garlic and yogurt)
Use ½ tsp per 200g solid ingredient. Rest 30 minutes minimum.
Fresh white pepper powder has a bright, mild, earthy aroma — not dusty or flat. If your dish is bland:
• Simmer time was insufficient — minimum 5 minutes for full infusion
• Water quantity was too high — reduce by 25% next time
• White pepper powder was stored improperly — keep in cool, dark place
EarthSpice brings decades of trusted spice expertise from a legacy Delhi spice shop to kitchens across India.
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