Black Pepper vs White Pepper

Tom0

Tom0

Tom0

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Today I was in the local chuck-it-on-the-shelf bargain store buying some household guff; Salt and pepper being two items on the list.

Grabbed two small vials of what I thought was black pepper but getting home I discover one is white pepper. I was aware of its existence but I've never encountered white pepper before.

What is the difference? Is it unhealthy?

Is white pepper better on some dishes/foods?

Is there an etiquette to this like there is with Worcester sauce or Branston pickle?
 
I'm not sure what the norm is for these but, for me, I look on white pepper as a seasoning only and black pepper as a seasoning and an ingredient. I rarely use white pepper in recipes (with a few exceptions).

I like white pepper as a seasoning on vegetables or things containing a lot of vegetables - like soups etc. Black pepper is better on meat and fish.

The above are my preferences.

The best use of white pepper is on cheese on toast. I won't have it without white pepper.
 
I actually find white pepper is stronger tasting - which makes sense given that it's not got the husk that black pepper includes. It's great on vegetables as mentioned but also used a lot in chinese and other asian dishes.
 
I'm sure I remember a TV chef being asked about the difference and he said it literally is just aesthetics. White pepper for a white sauce etc.
 
White pepper on fry ups. White pepper in soup.

Never tried it on tomatoes. Must do soon. I've run out which is a sad state of affairs.
 
So after a few months of using white pep on veg you lot were right.

Still use black on meats and in cooking but a sprinkle of white over potatoes and greens, more much subtle.

Glad I picked it up now!
 
I love freshly ground black pepper, I put it on nearly everything except my Rice Krispies. White pepper is more fragrant and looks better in lighter coloured things like dauphinois or mashed potatoes.
 
I dunno, pepper on rice krispies might make them better :p

I've never used white pepper, but it seems to be the overwhelmingly majority decision in this topic. I shall purchase some on my next visit to the store.
 
As has been mentioned, black, white, and green pepper are all the same plant. Green pepper is the fresh berry, black pepper is the dried berry, and white pepper simply has the husk removed
 
The problem with white pepper is you can't easily find the pepper corns without a husk so you have to buy preground, which is where the biggest difference comes from. Preground invariably looses flavor over time much faster than whole peppercorns, its like buying pre-ground coffee. People saying that white pepper is more subtle is just a different way of saying ti isn't very fresh and has lost some of the volatile aromatic compounds so itsn't so tasty.

Get whole black peper corns and grind freshly to taste IMO. Black pepercorns will make white causes go slightly grayish, so white pepper would be good choice.
 
D.P. said:
The problem with white pepper is you can't easily find the pepper corns without a husk so you have to buy preground, which is where the biggest difference comes from. Preground invariably looses flavor over time much faster than whole peppercorns, its like buying pre-ground coffee. People saying that white pepper is more subtle is just a different way of saying ti isn't very fresh and has lost some of the volatile aromatic compounds so itsn't so tasty.

Get whole black peper corns and grind freshly to taste IMO. Black pepercorns will make white causes go slightly grayish, so white pepper would be good choice.
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Any asian food store will almost certainly stock whole white peppercorns. Always buy my spices from there. Much better value for money as well. Supermarket spices are ridiculously over priced.
 
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