Whole White Pondicherry Pepper
CHF 12.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
White Pondicherry pepper from Tamil Nadu: harvested fully ripe, fermented, peeled and sun-dried. Mild on the nose, with a clear, fine heat; citrus, bright floral notes and a subtle mineral warmth – ideal for fine, light cuisine.
· Category: pepper, whole (white)
· Taste: citrusy, floral, cool-mineral, finely hot
· Use: light sauces/beurre blanc, dressings/emulsions, fish/seafood, chicken/veal, gnocchi with sage butter, soups/purées
· Format: 85 g jar
My tip: I grind it finely right before serving – that way the elegance is preserved and it seasons dressings, beurre blanc or asparagus without changing the colour.
Origin & Story
Piper nigrum
The white Pondicherry pepper comes from Tamil Nadu on the southern coast of India, near the former French colony of Puducherry (Pondicherry). After harvest, the ripe red berries are fermented for around ten days in slowly circulating water to remove the fruit flesh. Then sun-dried, the pepper takes on its characteristically pale, creamy colour – a sign of slow processing and traditional method.
Highlights
Compared to black pepper, Pondicherry seems noticeably milder when fresh, yet reveals a sharper, more penetrating quality. Its aroma spectrum ranges from clear citrus notes to bright, floral undertones, supported by a rather subtle, mineral warmth. The corns are dense, soft to the bite and ideal for use in fine dishes where colour, but subtle heat, is wanted .
Quality
We use exclusively white-fermented Pondicherry pepper from controlled origin in Tamil Nadu. The traditional fermentation, the slow peeling and the sun-dried final processing ensure a consistently high quality and purity – free from additives or chemical whiteners.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I grind the white Pondicherry before serving – otherwise its aroma stays too subtle. It gives poultry, light fish and creamy sauces a fine, transparent seasoning with no visible colour change.
Recommended use
- Freshly ground over gnocchi in sage butter
- In light sauces like beurre blanc or creamy mushroom sauce
- As a subtle seasoning in soups and cream soups
- For light fish dishes or vegetable purées
Recipe idea
Gnocchi with sage butter & white Pondicherry pepper
View recipe
Origin / Ingredients
White, fermented Pondicherry pepper (Piper nigrum) from Tamil Nadu, India
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening. To avoid loss of aroma, storing it in a closed pepper stone container is also suitable.
Ingredients
Pondicherry white pepper
Additional information
| Weight | 0.085 kg |
|---|
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