Black pepper and white pepper both are obtained from a vine piper nigrum. The outer skin removed from it which gives a slightly delicate and milder flavour than the black pepper is white pepper. Grounded white pepper is made from the whole white peppers. White pepper is used in light coloured cream sauces and stews.
Rajah was founded back in 1931 when a former Indian army officer yearned for home cooked food in London and realised there was a market for this. He opened up a small shop called Bombay Emporium and began importing high quality spices from India to London. Initially, the store sold whole and ground Indian spices but as the UK Asian population grew and the nation’s appetite for Asian food expanded, other products were introduced such as seasonings, curry pastes, chutneys, pickles, and poppadums. Aptly named ‘Rajah’ spices, these palette-pleasing masalas began to rule South Asian kitchens and hearts in the UK from that moment on.
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