TongueBite White Pepper Whole

TongueBite Whole White Pepper is offered in a 100g pack for everyday Indian cooking and recipe seasoning. Also called Sabut Safed Mirch or Dakhni Mirch, this whole spice is suited for cooks who prefer to crush or grind white pepper as needed before adding it to food.
White pepper is used for its earthy, sharp heat and is especially useful in dishes where a lighter appearance matters. It can be added to curries, masala blends, soups and salads without leaving the dark specks usually associated with black pepper. Use it in creamy gravies such as white chicken korma, Mughlai malai paneer, Afghani chicken, murgh malaiwala, dahi murgh and malai kofta. It also fits well into shahi pulao, mutter pulao and dal makhani when a warm pepper note is desired.
For soups and starters, crush or grind the whole white pepper before use and add it to yakhni shorba, murgh yakhni, tamatar dhania shorba, hot and sour soup, sweet corn soup, paneer tikka and chicken malai tikka. In Indo-Chinese cooking, it works naturally with veg fried rice, hakka noodles, Manchurian and chilli chicken, where white pepper seasoning is often used for a clean, balanced heat.
Keep this 100g pack in your spice shelf for curries, soups, salads, masala and everyday seasoning. Use whole white pepper according to your recipe, crushing it coarsely for texture or grinding it finer when you want it to blend smoothly into gravies, broths and rice dishes.

• Whole White Pepper in a 100g pack, also known as Sabut Safed Mirch or Dakhni Mirch, supplied in whole form for grinding or crushing as needed before cooking.
• Use in Indian cooking where white pepper’s sharp, earthy heat suits curries, masala blends, soups, salads and everyday seasoning without adding dark specks.
• Works well in creamy curries such as white chicken korma, malai paneer, Afghani chicken and malai kofta, especially when a lighter spice appearance is useful.
• Crush or grind before use for soups and starters like yakhni shorba, sweet corn soup, hot and sour soup, paneer tikka, chicken malai tikka and shorba recipes.
• Useful for Indo-Chinese dishes and rice recipes including veg fried rice, hakka noodles, Manchurian, shahi pulao, mutter pulao and everyday seasoning.