Below is a list of all known varieties for White Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Burmese Cinnamon | An aromatic spice made from the dried inner bark of trees, used in sweet and savory dishes. |
| Indonesian Cinnamon | Cinnamomum burmanni, also known as Indonesian cinnamon, Padang cassia, Batavia cassia, or korintje, is one of several plants in the genus Cinnamomum whose bark is sold as the spice cinnamon. It is an evergreen tree native to southeast Asia. |
| Muntok White Peppercorn | A specific variety from the Indonesian island of Bangka. It is considered one of the finest white peppers, known for its clean, earthy aroma and sharp heat, commonly used in clear soups, mashed potatoes, and white sauces. |
| Penja White Peppercorn | A rare and prized white pepper from Cameroon, famous for its intense, complex aroma with notes of musk, mint, and wood. It is one of the most highly-rated white peppercorns globally. |
| Sarawak White Peppercorn | A high-quality white pepper from Malaysia. It is known for its mild, earthy, and musky aroma, offering a clean heat that is less piercing than other varieties, favored in Cantonese and Southeast Asian cooking. |
| Vietnamese White Peppercorn | A strong, very pungent white pepper variety with a powerful, earthy aroma and sharp heat. Often used in Vietnamese noodle soups and broths where a powerful base flavor is needed. |
| White Pepper (Ground) | The finely ground form of white pepper. It is used in commercial food manufacturing and home cooking when a consistent, mild, earthy heat is desired without the visible specks of black pepper. |
| White Pepper (Tellicherry-Grade) | White pepper processed from the larger, fully mature Tellicherry black peppercorn. It offers a cleaner, more refined, and less earthy flavor than standard white pepper, though still with strong heat. |