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closeBourbon Madagascar / Papua New Guinea / Indian / Uganda / Vanilla Beans and Seeds
closeVanilla Extracts / Vanilla Paste / Vanilla Sugar
closePure Extracts / Natural Flavors
closeTTB Approved Flavors for Beer, Cider, Wine & Spirits
closePropylene Glycol Free (PG Free) Extracts / Flavors
closeImitation Extracts / Flavors - For Baking & Ice Cream
closeBakery Emulsions (Ethyl Alcohol Free)
closeBeverage Emulsions - Root Beer / Ginger Ale / Cola - Under Construction
closeEssential Oils, Pure, Undiluted, Therapeutic Grade
closeChili Peppers
closeAromatic Chemicals - Menthol / Vanillin / Ethyl Vanillin / Other
closeBottles / Containers - Under Construction
Product Information

Silver Cloud Estates, LLC
1550 Caton Center Drive
Suite H
Halethorpe, MD 21227
Phone  410-565-6600
Fax 410-565-6601


White Peppercorns and Ground Pepper

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Kosher – Product is kosher certified by Earth Kosher.

White Peppercorns and Ground Pepper

White Pepper (Piper nigrum) is from the same vine that produces black and green pepper. White pepper is the dried kernels of the fruits that are gathered after they have turned from green to slightly yellow. The pepper is then soaked in slow flowing water for about one week. This loosens the outer skin, which is called the pericarple, and enables it to be easily removed. Dried in the sun, this bleached pepper is much less pungent than black pepper and has a musty, barnyard like flavor and aroma. Silver Cloud sells only the finest Muntok quality of white pepper from the Island of Banka near Sumatra.

Europeans prefer the flavor of white pepper and it is typically found in peppe shakes throughout the continent. As a result, authentic French, Italian, German and Spanish cuisines require white pepper. In the U.S., white pepper is most often used in dishes like light-colored sauces or mashed potatoes, where ground black pepper would stand out. Many chefs combine ground white and black pepper to enhance the flavor of the black with the white's musty character.

506-722White Pepper, Ground (Muntok) - 2.75 oz. jar$4.71
506-719White Peppercorns (Muntok) - 2.75 oz. jar$5.23
506-724White Pepper, Ground (Muntok) - 1.00 lb. pouch $9.75
506-723White Pepper, Ground (Muntok) - 9.00 oz. jar$9.89
506-721White Peppercorns (Muntok) - 1.00 lb. pouch $11.98
506-720White Peppercorns (Muntok) - 10.00 oz. jar$12.62
506-1706White Pepper, Ground (Muntok) - 2.50 lb. pouch$23.32
506-1710White Peppercorns (Muntok) - 2.50 lb. pouch$28.81
506-1707White Pepper, Ground (Muntok) - 5.00 lb. pouch$44.11
506-1100White Peppercorns (Muntok) - 5.00 lb. pouch$54.92
506-1708White Pepper, Ground (Muntok) - 10.00 lb. pouch$82.46
506-1711White Peppercorns (Muntok) - 10.00 lb. pouch$103.08
506-1709White Pepper, Ground (Muntok) - 25.00 lb. pouch$182.64
506-1712White Peppercorns (Muntok) - 25.00 lb. pouch$230.50
Similar to black with pleasant musty notes
Medium - High
Mediterranean, North African, German, Spanish, French, Indonesian, Chinese, Thai.
Blends well with most spices and herbs including rosemary, basil, oregano, marjoram, corainder, cumin, nutmeg, garlic, and onion.
Cream sauces, fish (halibut), potatoes, chickjen, pork,
Overall Product Rating: Not Yet Rated
Great Recipes


Shrimp, Urfa Biber with Julienne Vegetable Salad

Chef Craig Koketsu



  • 1 lb. large raw shrimp, peeled and cleaned with tails
  • 1 Tbsp. lemopn juice
  • large pinch Murray River pink salt
  • 1 small clove garlic, minced
  • 1 Tbsp. Urfa Pepper Flakes
  • 2 Tbsp. olive oil
  • Salad:

  • 1 Japanese cucumber or 1/2 hothouse cuke, peeled, seeded and cut into thin julienne
  • 1 cup green papaya cut into very thin julienne or 1/2 jicma peeled and julienned
  • 1 large carrot, trimmed, peeled and cut into very thin julienne
  • 1/2 sweet red bell pepper, cut into very thin julienne
  • 1 tsp. Murray River pink salt
  • 1/2 tsp. ground White Peppercorns and Ground Pepper
  • 1/4 cup rice vinegar
  • 1 tsp. sugar


To make the shrimp, mix the first five ingredients and let marinate for one-half hour. Pre-heat a large heavy skillet or wok and add the remaining olive oil adding a bit more if necessary. Drain shrimp and add to the hot pan, sauteeing quickly to cook evenly. remove from the pan and letcool. This may be done up top 1/2 day ahead of time.

To make the salad, combine the salt, sugar, white pepper and rice vinegar , stirring well to dissolve the sugar. Ten minutes before serving, place the julienned vegetables in a large non-reactive bowl and pour the dressing over them. Toss gently but throughly to evenly coat all of the pieces. Taste and adjust seasoning if necessary.

To plate, evenly divide the shrimp onto the center of 4 large salad plates; toss the vegetable salad one more time and gently place a mound of the salad on top of the shrimp. Drizzle any remaining dressing over the portions and serve.

Serves: Four as first course or 10 as hors d'oeurves

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Why Buy Your Spices at Silver Cloud Estates?

Why buy spices online when they are so readily available at your local store? The answer is quality and price. The spices sold at your local store are often a year or two old. As spices age, they loose much of their flavor. Silver Cloud's spices are always fresh, never old. Our products are also an excellent value. When you need spices, click on Silver Cloud Estates for the freshest products at great prices.

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A Short History of the Black Pepper Trade

While today pepper is a commodity, at one time it was worth its weight in gold and used in lieu of money to pay taxes, dowries and tributes. In Medieval Europe, dock men unloading pepper from ships were forbidden to have pockets in their clothing to avoid their hiding even a few precious peppercorns.  Pepper was a symbol of wealth and a poor family was said to “lack pepper.”

Due to its pungency and flavor, black pepper has always been valued as a spice, preservative and an aphrodisiac.  Indigenous to the forests of Malabar and Travancore in India, it was introduced by Indian merchants across Southeast Asia.  It was also taken by Arab traders to the Middle East, North Africa and Europe.  Pepper had such great value that three thousands pounds were demanded by the Visigoths as part of the ransom of Rome. 

During the Dark Ages, pepper stopped reaching Europe as trade with the East ceased.  In the twelfth century the Venetians reestablished trade with the East and were the first European power to control the pepper trade.  Alexandria in Egypt was the primary port for distribution of pepper and one of the city’s gates was known as the Pepper Gate. 

Much of Europe’s history in the 15th – 16th centuries was driven by the desire to find trade routes to the fabled Spice Islands to circumvent the Venetian monopoly.  Competition, among the great seagoing powers of Portugal, Spain, England and Holland to find and control these routes was fierce.  In the late 15th century the Portuguese finally supplanted the Venetians and ended their monopoly on the pepper trade when a small group of soldiers, priests and traders waded ashore at Calcutta, India with the cry “For Christ and Spices.”

Pepper was largely unknown in the American colonies as a condiment or preservative until the end of the 18th century.  Merchants from Salem, Massachusetts initially began exploiting the profitable trade in pepper between the Far East and Europe.   As demand for the spice grew in the United States, the pepper trade became so profitable that by the time the trade ceased in the mid 19th century more than 950 voyages had been made by ships from Salem alone. This is remarkable when one considers that each voyage typically took two years and was very dangerous.  

Today, the worldwide pepper trade today is dominated by a handful of major trading and retail giants.  In the United States, the best known of these is   McCormick & Company, www.mccormick.com.  The company was founded in Baltimore, MD in 1889 by 25-year-old Willoughby M. McCormick and his staff of two girls and a boy.  While the company’s first products were root beer, flavoring extracts, fruit syrups and juices they are now the largest buyer of black pepper and many other spices in the world.  These spices are processed, blended and packaged for retail and industrial customers around the world. 

Silver Cloud Estates

Vanilla beans, vanilla extract, natural flavors, TTB flavors, imitation extracts, essential oils, bakery emulsions, propylene glycol free flavors, vanillin, ethyl vanillin, menthol and chili peppers for baking, beverages (including beer, wine & spirits) and ice cream – Silver Cloud Estates.


We are offering very attractive pricing on Gourmet, Grade A and Grade B Madagascar Bourbon Vanilla Beans. The Grade A beans are representative of some of the very best beans grown in Madagascar in the last few years. Plump, moist and full of caviar. The less expensive, but still great quality Grade B beans are ideal for customers looking for beans to make vanilla extract or to use in the manufacture of beer, wine and spirits. We should have vanilla beans from Mexico, Papua New Guinea and Uganda soon. If you are a vanilla connoisseur you will want to visit our site often.

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