White pepper

胡椒粉 / hújiāofěn; lada putih

Flavor and role: Ripe peppercorns with the skin removed, then dried. Less aromatic than black pepper but hotter, with a fermented note. Used so no black specks show in pale dishes.
Typical dishes and uses: Chinese soups (hot and sour soup), seolleongtang (ox bone soup), wonton, cream sauces, potato purée, Southeast Asian noodles.
Substitutes: Can be replaced with the same amount of black pepper (colour and aroma differ slightly).
Storage: In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
Main countries: Indonesia · Malaysia · China
Used in this book: Bangers and Mash with Onion Gravy Char kway teow Chow Mein (Chinese Chicken Fried Noodles)Egg Drop Soup Fiskesuppe (Norwegian Creamy Fish Soup)Gyoza (Pan-Fried Japanese Dumplings)Hot and Sour Soup Pork and Napa Cabbage Jiaozi (Boiled Dumplings)Lu Rou Fan (Taiwanese Braised Pork Rice)Homemade Shoyu Ramen Chinese Scallion Pancakes (Cong You Bing)Soto Ayam Swedish Meatballs (Köttbullar) with Cream Gravy Tangcu Liji (Home-Style Sweet and Sour Pork)Taiwanese Popcorn Chicken (Yan Su Ji)Yangzhou Fried Rice Milk-Poached Bacalhau à Brás with Garlic Confit and Olive Crumb Bangers with Ale and Caramelised Onion Gravy Gochujang Buffalo Wings Barbecue-Shop Char Siu with Maltose Glaze Hong Kong Crispy Noodle Cake with Shrimp and Chicken Chow Mein Noodle Nest Egg Cups Wine-Steamed Clam Chowder with Crispy Bacon Hand-Cut Skirt Steak Pasty in Flaky Dripping Pastry Comté Mornay Croque Monsieur Shiitake, Silken Tofu and Chicken Egg Flower Soup Egg Drop Gravy Rice Bowl with Garlic Chilli Crunch Bergen Fish Soup (Bergensk Fiskesuppe) with Homemade Stock Fiskesuppe Toast Melts with Cod, Salmon and Prawns Green Curry with Hand-Pounded Paste Juicy Crisp-Lattice Gyoza (Hanetsuki)Slow-poached Hainanese chicken rice Sichuan-Style Hot and Sour Soup with Shrimp Sanratanmen (Japanese Hot and Sour Ramen)Hot and Sour Fried Rice Cajun Brown Jambalaya with Shrimp-Shell Stock Hand-Rolled Three-Treasure Jiaozi with Sizzling Chili Dip Baked Dumpling Cups with Chili-Crisp Mayo Ganjjajang with Pork Shoulder and Crispy Fried Egg Smoky Seafood Jjamppong with Homemade Chili Oil Clarified-Butter Kartoffelpuffer with Smoked Salmon and Horseradish Cream Brined Soy-Garlic Fried Chicken Velvet Kung Pao Chicken, Restaurant Style Kung Pao Popcorn Chicken Cups Hand-Cut Lu Rou Fan with Shiitake and Caramel Braise Double-Fried Pork and Shrimp Lumpia with Sweet-and-Sour Sauce Nasi Goreng Spesial with Prawns and Crispy Shallots Sichuan Chili-Oil Pelmeni Deep-Dish Quiche Lorraine with Homemade Pastry Tokyo-Style Clear Chicken Shoyu Ramen Charcoal Sate Madura with Fried-Peanut Sauce Butterschmalz Wiener Schnitzel with Viennese Potato Salad Tower-Roast Chicken Shawarma with Toum Stjerneskud (Danish 'Shooting Star' Smørrebrød)Soto Ayam Lamongan with Koya Soto Fried Rice with a Golden Broth Shot Restaurant-Style Köttbullar Plate Swedish Meatball Pasta Bake Cantonese Gu Lou Yuk with Pineapple Night-Market Master Popcorn Chicken with Toasted Pepper Salt Gochujang-Honey Popcorn Chicken (Korean Yangnyeom Style)Popcorn Chicken Sando with Basil Mayo Restaurant-Style Tomato and Egg with Shaoxing Wine Golden Yolk-Coated Yangzhou Fried Rice with Scallion Oil Yangzhou Crispy Rice Squares with Spicy Shrimp Mayo

Updated 2026-10-10