Drana Ground White Pepper 20 g

✨ Ground white pepper for a gentle, clean heat

Drana ground white pepper adds a subtle, warm spiciness without the more pronounced bite of black pepper. It’s a great choice when you want peppery depth while keeping a light-colored sauce, soup, or mash looking smooth.

Use it sparingly at first—white pepper can build quickly—then adjust to taste. It works especially well in creamy dishes, mild broths, and recipes where you want seasoning to blend in rather than stand out.

✅ Key features

• Gives dishes a soft, spicy finish that doesn’t overpower delicate flavors
• Ideal for pale sauces and soups where you don’t want visible black specks
• Fine ground texture disperses quickly for even seasoning
• Handy 20 g size for home cooking—easy to keep fresh in your spice drawer
• A useful alternative to black pepper when you want a cleaner, rounder pepper note

🍽️ How to use

• Stir into béchamel, cream sauces, and cheese sauces for gentle warmth
• Season mashed potatoes, cauliflower purée, or creamy risotto without changing the color
• Add a pinch to clear broths and chicken soup near the end, then taste and adjust
• Rub into pork, chicken, or fish with salt and a little oil before roasting or pan-searing
• Finish a simple omelette or scrambled eggs with a light dusting for a smooth pepper aroma

👩‍🍳 Try our original recipes

• Black Pepper Stir-Fry (Quick Wok Dinner)
  This black pepper stir-fry is all about bold aroma, a glossy savory sauce, and crisp-tender vegetables—ready in about 25 minutes.
• Oven-Roasted Pork Neck: Juicy Inside, Crisp Crust, Effortless Method
  Pork neck (also sold as pork collar) is naturally marbled, which makes it one of the most forgiving cuts for oven roasting.

🧾 Ingredients

white pepper

May contain traces of- MUSTARD, GLUTEN, CELERY

🧾 Nutrition facts

Energy (kJ)- 1616 kJ

Energy (kcal)- 386 kcal

Fat- 8,5 g of which saturated 0 g

Carbohydrates- 65 g of which sugars 0 g

Proteins- 12 g

Salt- 0,02 g

✨ Final touch

Did you know white pepper is often preferred in light-colored dishes because it seasons without leaving visible dark pepper specks?