Vietnam White Pepper Powder (~60g)

• Cream and White Sauces: Ideal for French classics like Béchamel, Velouté, and Hollandaise.

• Potatoes and Purées: Commonly stirred into mashed potatoes, root vegetable purees, and chowders to add warmth without visual clutter.

• Soups and Broths: Frequently used in clear broths, cream soups, and traditional Asian recipes like hot and sour soup, congee, and noodle soups.

• Meat and Seafood Marinades: Used in poultry, white fish, pork, and stir-fries for a sharper, more earthy kick that fades faster than black pepper