Whole White Peppercorns Pavone — 600 g Dispenser
Whole white peppercorns by Pavone are a warm, delicate spice obtained from the ripe berry of Piper nigrum after the dark outer hull has been removed. Milder and rounder than black pepper, white pepper is the professional kitchen's choice for light-coloured dishes where dark specks would spoil the look: cream sauces, béchamel, purées, fish and white meats. Supplied in a practical 600 g resealable dispenser (case of 6), it keeps its essential oils intact until ground fresh at the station.
White Pepper vs Black Pepper
Black and white pepper come from the same plant, Piper nigrum, but are processed differently. Black pepper is the unripe berry dried with its skin on; white pepper is the fully ripe berry soaked and hulled, leaving only the inner seed. The result is a cleaner, hotter and slightly fermented, earthy note with none of the fruity bitterness of the black skin — and, crucially for plating, a pale grey-cream colour that disappears into light sauces.
The Producer: F.lli Garuti, Pavone Brand
Behind the Pavone brand is the Garuti family, who has selected and packed spices since 1955. It began with Marino Garuti hand-filling sachets of sugar and baking soda and delivering them by bicycle; in the 1980s his sons invested in automated machinery, and the third generation today supplies over 1,500 wholesale and professional clients from Rome. The company holds ISO 9001 certification (since 2021) and runs a certified organic product line — a guarantee of consistent grading and clean packing for food service.
Sensory Profile
Whole white peppercorns release a hot, penetrating pungency with earthy, slightly musty depth and a clean finish. Because the volatile oils stay locked inside the intact grain, aroma is at its peak only when ground to order: grind fresh and the spice blooms; pre-ground white pepper fades within weeks. The neutral pale colour makes it indispensable wherever black flecks are unwanted.
Professional Uses
- Light sauces and béchamel: grind 0.3-0.5 g per litre directly into white sauces, veloutés and cream soups so the seasoning stays invisible.
- Fish and seafood: white pepper is the classic partner for poached fish, court-bouillon and shellfish bisque, where it lifts without darkening.
- Purées and mashed potato: a fine grind keeps the dish pristine white while adding warmth.
- White meats and roasts: rub freshly ground white pepper on chicken, veal and pork before searing.
- Marinades and brines: use whole grains in court-bouillon, pickling liquids and slow brines, then strain before serving.
Chef's Tip and Common Mistakes
Always grind white pepper to order: ground white pepper loses its top notes fast and turns flat and dusty. Add it late in cooking — prolonged high heat dulls the aroma. Do not use it where you want visible cracked-pepper texture: that is black pepper's job. For a clean Béarnaise or a classic French béchamel, white pepper is non-negotiable among professionals.
Storage and Shelf Life
Store the closed dispenser in a cool, dry place between 15 and 22 °C, away from direct light, heat sources and humidity (relative humidity below 60 %). Whole peppercorns kept sealed retain their aroma for up to 24 months — far longer than ground pepper. Keep the dispenser closed between uses to protect the volatile oils.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product, no cold chain is required: direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel, with full-pallet and small-parcel options. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos, St. Moritz), shipping within 24-48 hours via Swiss Post PostPac, Planzer and Galliker. Ideal for stocking up: restaurants, pizzerias, hotels, delicatessens, gastronomy labs, Italian grocery stores and private customers.
Who It Is For
Designed for professional kitchens that need a reliable, neutral-coloured pepper in a high-yield format: restaurants, pizzerias, hotels, catering, gastronomy, pastry and cream laboratories, plus demanding home cooks. The 600 g dispenser keeps a single station supplied for weeks with quick, clean dosing.
