White Pepper Bai Hu Jiao Whole Peppercorns 500g Hainan Culinary Spice for Hot Pot and Seasoning

White Pepper, known in TCM as Bai Hu Jiao (白胡椒), is the dried mature seed of Piper nigrum with the outer skin removed. Sourced from Hainan and naturally sun-dried, these whole peppercorns retain a warm pungent character. In TCM theory, white pepper is considered warm in nature with a pungent flavor. Traditionally used as a culinary spice and seasoning, it can be ground fresh for soups, hot pot, and everyday cooking.

Key Selling Points

• Whole white peppercorns from Hainan with the outer husk removed
• Botanical source is Piper nigrum, the classic pepper vine
• Naturally sun-dried to preserve aroma and pungency
• In TCM theory Bai Hu Jiao is warm and pungent, traditionally used in warming dishes
• Versatile spice for hot pot bases, soups, marinades, and grinding into powder

Quality & Sensory

These peppercorns are typically light grayish-white to cream in color with a hard, compact texture. They carry a sharp, penetrating aroma and deliver a hot, biting pungency when ground or cooked, with a warm lingering aftertaste.

Technical Specifications

Usage Scenarios

• Grind into white pepper powder for hot pot and soup bases
• Season marinades, stir-fries, and dipping sauces
• Add whole peppercorns to braised dishes and broths
• Use in congee and savory porridge for traditional warming flavor

Traditional Uses

In TCM practice, Bai Hu Jiao is traditionally associated with warming the middle and dispelling internal cold, and it has long been added to soups and congee for its pungent warmth. Folk kitchens commonly pair it with pork stomach, mutton, or fish to balance cooling ingredients and enrich flavor. It is also traditionally ground fresh just before use to keep its aroma.

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