White Pepper 101


The disrespect is real.

White pepper for too long has suffered in the shadow of it’s more popular counterpart and I’m going to do something about it; by letting the world know of its greatness.

Fresh White pepper

Here's the tea:

Both black and white pepper come from the same pepper plant Piper nigrum.

The difference comes in the processing. Black pepper is dried with the outer shell of the fruit on while white pepper sees the shell peeled and is soaked afterward.

White pepper has a distinct, sharp, earthy taste. It has a more pronounced slightly spicy flavor than black pepper. Black pepper, in my opinion, has a stronger, longer-lasting flavor but the initial punch of white pepper is def a pallet tickler.


Although underrated, white pepper is extremely versatile and a great addition to your pantry people!

I use white pepper in dishes where I want the taste of pepper without the black flecks ruining the aesthetic, in soups, and lightly when creating a certain flavor profile for steak, chicken and most importantly it is a key ingredient in my Alfredo sauce recipe.

White pepper also rocks with potatoes is great in marinades, and is very popular in Asian cuisine especially, stir- fry.

I will say though, unlike black people which I go ham with, white pepper should be used sparingly. I would recommend using like about half the amount of white pepper than I would black most of the time. This is again because of white pepper's strong flavor, which can be overpowering at times.

And FRESH white peppercorns superior to the ground stuff. I try to get my hands on them as often as I can (see image above), but they can be expensive.

The pre-ground stuff is pretty good too though, so no worries. I like the Spice Islands variety and this 365 Everyday Value brand that I picked up at Whole Foods.

Try it out for yourself, white pepper might just change ya life.



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