White Peppercorns Bai Hu Jiao 500g Whole Dried Spice for Cooking Marinades and Seasoning

White Peppercorns, known in TCM as Bai Hu Jiao (白胡椒), from the mature fruit of Piper nigrum with the outer husk removed. These whole dried peppercorns are a classic culinary spice and traditional herb, valued in TCM as warm and pungent and traditionally associated with the stomach channel. Commonly used to season soups, marinades, and savory dishes in everyday kitchens.

Key Selling Points

• Whole white peppercorns from the fruit of Piper nigrum with the outer husk removed
• Known in TCM as Bai Hu Jiao (白胡椒) and traditionally classified as warm and pungent
• A versatile kitchen spice for soups, stews, marinades, and meat seasoning
• Traditionally used to reduce the gamey odor of meats and seafood in Chinese cooking
• Supplied as a food-grade dried agricultural product in a 500g pack

Quality & Sensory

These peppercorns are typically light cream to pale gray in color with a hard, smooth, rounded texture. They carry a sharp, pungent aroma, and when ground or simmered they release a warm, biting heat with a mildly earthy, woody undertone.

Technical Specifications

Usage Scenarios

• Grind or crush to season soups, broths, and congee
• Add to marinades for meat, poultry, and seafood
• Simmer whole peppercorns in stews and braised dishes
• Use in dipping sauces and savory pastry fillings
• Incorporate into spice blends for restaurant and home kitchens

Traditional Uses

In TCM theory, white pepper is considered warm and pungent and is traditionally associated with warming the middle and dispelling cold. In Chinese folk cooking it is a standard seasoning for pepper soup, offal soups, and dumpling fillings, where it is valued for masking gamey odors. It is often paired with pork tripe, mutton, or fish in slow-simmered dishes, especially during colder seasons.

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