This is the famed white pepper from Qiong Hai, an island outside Hainan in Southern China. This is a must have for Cantonese and chinese cooking. Processed from mature Piper nigrum berries, it’s used predominantly in Hainanese cuisine, particularly in clear broths, hainan chicken and seafood dishes. It’s valued for its digestive benefits.
To release Hainan White Pepper’s flavor, lightly toast whole peppercorns, then grind them fresh before adding to dishes during cooking or as a finishing spice for enhanced aroma.
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