I was told years ago by many of the chefs at whose restaurants I dined in France and Italy that the quality of the spices in Europe is much higher because of the demand for the higher quality; as a result, we apparently do not receive the grade A spices in the US. I was impressed by the quality of the spices at Hediard, Fauchon, etc...until recently.
Many of those same chefs use either a large amount of, or exclusively, white pepper in their cooking, which was very surprising, as I had tried many sources, usually finding a fetid/fecal aroma in the background (sometimes the foreground!) of much of the product that I had purchased. I commented on this to the previous head of Spice Hunter, who said that the problem is in production. The least expensive method is the soak the peppercorns in ponds to remove the outer covering; the ponds become stagnant and the stagnant (read: fetid) aroma becomes part of the peppercorns. The more expensive method is to soak the peppercorns in running water, which overcomes that problem.
There is no comment about the production of this product, but I would be amazed if it were not the latter. The aroma is so very exciting, with floral and spicy tones, and not a hint in the least of the off-putting aromas of other sources, even such well-known sources as Penzeys. My wife and I are very delighted with this product.
These peppercorns were visibly of much better quality than we'd gotten other places before, and the aroma was tantalizing before we even opened the package! They arrived fresher than I've ever tasted peppercorns in my life, and the seller is very professional and quick with shipment. Highly recommended!
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I was unfamiliar on how much peppercorns I would get with a 1lbs bag. Holy cow, I have enough to last the rest of my life.
The white peppercorns I got were exactly what I was expecting. I bought a white salt grinder for the white peppercorns. Now I have three grinders, salt, black, and white peppercorns.
White pepper isn't as spicy as black pepper. Also if you bite into a white pepper crackle it wont burn like black pepper does.
I love it on eggs. Also white peppered shrimp is amazing.
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Living in a very isolated area gives me few options as to where I purchase items such as these peppercorns. Of the several I have tried, the quality and freshness of these are by far the best. I use white pepper in many of the dishes I make and having good quality peppercorns is a must. I was extremely satisfied with these. As to the cost, I have found that you pretty much get what you pay for. Yes, the shipping is outrageous but it is outrageous for everything these days. You can by a used .01 cent paper back book, and still end up paying almost four dollars. The cost here is well worth the price.
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I thought that the white pepercorn was such a deal. The only place in town that carried white peppercorn is Whole Food with costs 6.99 for 1.7 oz. For the price of 8.99 plus 3.99 postage you get 16 oz. It came to the house in about 3 days and works great in my peppermill. If you you a lot of white peppercorn or mix with black peppercorn it's a great deal!
Pam
I made chicken Marsala with this sauce and it was so delicious. The whole meal only took 15 minutes to make, a real time saver. The sauce is a bit expessive, so when I went to reorder I decided to see if Buckhead Gourmet had a web site. They do and the prices are a lot less. I also order some of their other sauces, I'm sure they'll be every bit as good.
