Translation of "Weißer pfeffer" in English

Black pepper is the world's most traded spice.

White pepper in the heart notes gives the fragrance its character.

Brazil black and white pepper qualities are quite mild.

In the case, Putrabali sold a cargo of white pepper to Rena Holding.

Then add the coconut milk creamer, salt and pepper.

Another example is the Yiddish specialty gefilte fish, see white pepper.

The nose is accompanied by hints of dried figs, liquorice and freshly ground white pepper.

Black vanilla pods and fresh white pepper add a warm contrast to the rich oak nose.

A trace of Christmas spice rounds the scent off and white pepper makes for a beautiful Aha effect.

Further the fragrance is revealed by heart notes of white cedar, pepper, sage and tarragon.

The remainder, mainly the seed grain, is then dried and sold as white pepper.

White pepper retains the full pungency of black pepper, but it has an altered flavour due to partial loss of aroma compounds.

On the palate, sour apple and vanilla are picked up again, while cinnamon, white pepper, toffee, caramel and sweet cereals are added.

On the nose the exquisite bouquet opens with aromas of exotic fruits such as mango and kiwi, as well as dried fruits like fig, almonds and hazelnuts, mild spices that add depth to the complexity of the wine, including white pepper, smoked tea and cocoa.

While black and white pepper were already known in antiquity, but green pepper (and even more, red pepper) is a recent invention.

Ingredients Foie gras (95%), truffle (3%), truffle juice (melanosporum), salt, dextrose, white pepper and nutmeg.

A wide range of flavours can be recognised on the taste: white pepper, green paprika, gooseberries, dried fruits and smoke.

Red raspberry and cherry flavors delight the palate, with a hint of ripe fruit, white pepper and oak lingering on the finish.

Duck foie gras (85%), caramelised almond (6.5%), 5% turron paste (almond, honey, sugar), nougat liquor (2%), salt, white pepper and nutmeg.

In particular here flavoring components or their ingredients are suitable which create a roast, meaty (in particular chicken, fish, marine animals, beef, pork, lamb, sheep, goat), vegetarian (in particular tomato, onion, garlic, celery, leek, mushrooms, eggplant, seaweed), a savory (in particular, black and white pepper, chili, paprika, pepper, cardamom, nutmeg, allspice, mustard and mustard products), fried, yeasty, boiled, greasy, salty and/or hot flavor impression, and thus can advantageously enhance the savory impression.

To this end, particularly suitable are such flavouring compositions or constituents thereof that may cause a roasty, umami (particularly chicken, fish, sea food, beef, pork, lamb, mutton, goat), vegetably (particularly tomato, onion, garlic, celery, leeks, mushrooms, eggplant, seaweed), savoury (particularly black and white pepper, cardamom, nutmeg, pimento, mustard and mustard products), roasted, yeasty, boiled, lardy, salty and/or hot flavour impression thus intensifying the savoury impression.

Particularly suitable are aromas which are preferred in accordance with the invention or constituents thereof which cause a roasted, meaty (in particular chicken, fish, seafood, beef, pork, lamb, mutton, goat), vegetable-like (in particular tomato, onion, garlic, celery, leek, mushroom, eggplant, kelp), a spicy (in particular black and white pepper, chili, paprika, cardamom, nutmeg, allspice, mustard and mustard products), pan-fried, yeasty, boiled, fatty, salty and/or sharp aroma impression and can thus enhance a spicy and salty impression.

In particular, the flavoring components not according to the invention or their ingredients create a roast, fleshy (especially chicken, fish, marine animals, beef, pork, lamb, sheep, goat), vegetarian (particularly tomato, onion, garlic, celery, leeks, mushrooms, eggplant, seaweed), a spicy (in particular, black and white pepper, chili, pepper, cardamom, nutmeg, allspice, mustard and mustard products), fried, yeasty, boiled, greasy, salty and/or hot flavor impression, and thus can enhance the spicy impression.

We offer spices such as saffron, food dye, pebrella, basil, cinnamon, ground cinnamon, pepper, dried parsley, dried garlic, tarragon, dried mint, bay leaves, dill leaves, curry, paprika, oregano, nutmeg, white pepper, black pepper, cardamom, star anise, licorice...

Blanche opens with a gentle flurry of white rose, pink pepper, and aldehydes, before relaxing into a heart of innocent violet, neroli and peony.

The Fleurie Poncié 2015 is almost a bit sumptuous for a typical Beaujolais, but its length and balance at a high level will immediately convince you, fine cherry flavor, white pepper, it has everything a fine Beaujolais Cru needs.

A visit to any one of the farms on the Island is well worth to stock up some tasty inexpensive black or white pepper as souvenir for your friends and family.