Almost every dish we make at home calls for black pepper, but many of us have a full bottle of white pepper just sitting in our spice cabinet, waiting to be used. White pepper can often be unapproachable, especially when you’re unsure of when or how to use it. And while white and black pepper have very different flavor profiles, colors, and textures, they can both bring out richness, spice, and heat in countless recipes. So, what’s the deal with white pepper vs. black pepper? Here, we’ll break down the differences (and similarities) between these two popular ingredients.
What Is White Pepper?
White pepper, like black pepper, is a spice that is made from the berries of a pepper plant. It has a mild and subtle earthy flavor, which is a result of its ripening and harvesting process. When pepper berries are fully (or almost fully) ripened, they’re soaked in water, which allows them to ferment and soften slightly. Then, the outer layer is removed (a process made easier because the berries are softened), revealing smooth little white peppercorns. Since the skin is removed, white peppercorns have a milder flavor than their darker counterparts.
Additionally, just like with any fermentation process, the duration of soaking time will impact the flavor of the peppercorns. The flavor can range from light and grassy to complex and funky.
What Is Black Pepper?
Black pepper has a strong and robust flavor that can help bring out the essence of other ingredients in a dish. Unlike with white peppercorns, the harvesting process for black peppercorns begins before they’re fully ripe. Each little peppercorn is removed from the plant while still green, and then dried out either in the sun or with a machine. This is what gives black peppercorns a dark color and puckered, rough texture. And since the outer layer of black peppercorns remains intact, they have a stronger, more pungent flavor.
When to Use White Pepper
White pepper may not be used as often as black pepper, but it’s absolutely worth having a bottle in your spice cabinet. It’s popular in French and Swedish cooking, as well as different Asian cuisines such as Chinese and Vietnamese. Some cooks also prefer to use white pepper in light-colored dishes, such as mashed potatoes, because they find it more visually appealing.
Add some ground white pepper to creamy sauces and soups, or rich, starchy dishes like mac and cheese and scalloped potatoes for an added layer of flavor. It will impart an earthy, slightly fermented kick that’s more subtle than black pepper.
Look for ground white pepper in the spice aisle at your local supermarket. While it was once tricky to find, brands like Simply Organic and McCormick now make ground white pepper to purchase. Alternatively, you can also buy whole white peppercorns and put them in a pepper mill to get ground white pepper.
When to Use Black Pepper
The way in which you grind black pepper will alter the taste, texture, and strength of flavor. Pure ground pepper is the most potent and intense type, and is great for slow cooking and anything that requires a bit of spice. The pepper you see on the table at a restaurant is either shaker grind or table grind, which is ideal for finishing a dish without overpowering it. Coarse grind black pepper is great for seasoning protein or salad dressings, and whole peppercorns are best for pickling, homemade broths, and marinades.
Can You Use White Pepper Instead of Black Pepper?
In most recipes, you can substitute white pepper instead of black, but your dish may taste slightly different due to the difference in taste. Although white pepper has an earthy, milder taste, it’s a good idea to add a small amount to your dish at a time, and adjust as needed.
