White Pepper Whole Peppercorns Bai Hu Jiao 50g Culinary Spice for Soups Marinades and Seasoning

White Pepper, known in TCM as Bai Hu Jiao (白胡椒), is the dried seed of Piper nigrum with the outer skin removed. These whole peppercorns are sun-dried and valued in traditional Chinese practice for their warm, pungent nature, traditionally associated with the stomach and large intestine channels. Widely used as a kitchen spice for soups, marinades, and savory dishes, they can also be ground fresh for stronger aroma. Store sealed in a cool, dry place.

Key Selling Points

• Whole white peppercorns from Hainan, China, sun-dried and ready to grind
• Botanical source Piper nigrum, known in TCM as Bai Hu Jiao (白胡椒)
• Warm and pungent in TCM nature, traditionally used to dispel cold and harmonize the stomach
• Versatile kitchen spice for soups, congee, marinades, and dipping sauces
• Sealed 50g canister with a 12-month shelf life for convenient storage

Quality & Sensory

These peppercorns typically appear creamy beige to light gray with a smooth, rounded shape and firm texture. The aroma is characteristically sharp and pungent, and when freshly ground or simmered they release a warm, peppery heat with a clean, slightly earthy finish.

Technical Specifications

Usage Scenarios

• Simmer whole peppercorns in soups and broths for gentle warmth
• Grind fresh over congee, noodles, or roasted meats
• Add to marinades and rubs for poultry, pork, and seafood
• Stir into dipping sauces and salad dressings for a peppery lift

Traditional Uses

In TCM theory, Bai Hu Jiao is warm and pungent and is traditionally associated with warming the middle and dispelling internal cold. Folk practice commonly adds a few peppercorns to soups, congee, or braised dishes, especially in cooler seasons, and pairs them with ginger or pork tripe in classic home-style recipes. It is a staple seasoning rather than a medicine and is not a substitute for professional care.

FAQ Q&A