Parameswaran's Special Wynad White Pepper
White pepper is produced from the same vine as black, harvested in the same way, but then the ripe berries are soaked in 20 changes of spring water over 20 days. On completion of this, the outer skin of the berry is removed and the peppercorns are sun dried in the same way.
Para has now perfected the picking of the peppercorns and the timing of the soaking process to produce the finest white pepper available. Para's white pepper is much hotter and has a slightly less subtle range of flavors than the black. It is called for in dishes where black pepper would spoil the appearance or where greater heat is required.