Aranya White Pepper

Black Licorice ∙ Fennel Fronds ∙ Chamomile ∙ Pine

White pepper has a milder and more floral taste than black pepper, and can be used in noodle soups, salad dressings, or roux for mac n cheese.

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"I have always been underwhelmed by white pepper. It often has a dusty and dull flavor, with little to no heat. *This* is the white pepper that finally delivered."

- Alyse S.

"I have always been underwhelmed by white pepper. It often has a dusty and dull flavor, with little to no heat. *This* is the white pepper that finally delivered."

- Alyse S.

Our Aranya Black Pepper is our pride and joy, and its counterpart Aranya White Pepper is no less exceptional. Using only the ripest berries, our peppercorns are repeatedly soaked to remove the outer skin and reveal a greyish white core that is then sundried. The process is labor-intensive, but the delicious payout is worth it. The resulting pepper is sharper in taste and perfect in Regional Chinese dishes like Cantonese salt & pepper pork chops, chicken wings, hot and sour soup, and any other dishes where you don’t want the appearance of black pepper.

Grown on the Parameswaran family farm, where Parameswaran and his son Akash have been naturally farming pepper for over 35 years, amidst passion fruit, tigers (no, really!), and the largest collection of bamboo and palm varieties in the region! Their white pepper is vine ripened, hand harvested with utmost care to ensure maximum flavor, and unreasonably tasty.
Size Guide

Not sure what size you need or how long it’ll last you? Our spice size guide can help!

65g Jar White Pepper

20 tsp

20 plates Taiwanese popcorn chicken

160 bowls tomato egg drop soup
- Thirunelly, Kerala
  
  Origin
- 2021
  
  Harvest Year
- Aranya Blend
  
  Seed Variety

Our Aranya Black Pepper is our pride and joy, and its counterpart Aranya White Pepper is no less exceptional. Using only the ripest berries, our peppercorns are repeatedly soaked to remove the outer skin and reveal a greyish white core that is then sundried. The process is labor-intensive, but the delicious payout is worth it. The resulting pepper is sharper in taste and perfect in Regional Chinese dishes like Cantonese salt & pepper pork chops, chicken wings, hot and sour soup, and any other dishes where you don’t want the appearance of black pepper.

Grown on the Parameswaran family farm, where Parameswaran and his son Akash have been naturally farming pepper for over 35 years, amidst passion fruit, tigers (no, really!), and the largest collection of bamboo and palm varieties in the region! Their white pepper is vine ripened, hand harvested with utmost care to ensure maximum flavor, and unreasonably tasty.