Difference between white and black pepper????
- Thread starter Rusty
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MKEvenson
TVWBB Wizard
I believe that the color difference is in the amount of time the pepper corn is alowed to ripen. I use white pepper to cut the flour taste when I make a rue . I think that black pepper, depending on the source, will be a bit bolder and possibly have more bite than white. I always buy unground pepper corns and there is no comparison to buying already ground. Went to a new spice shop in town and tasted black telecherry corns whole and with a rough crack. That even tastes a bit different, using the same corn. Spice tasting is an art unto itself. Perhaps Kevin will chime in with a better answer.
Mark
Mark
Gary H. NJ
TVWBB Platinum Member
They're very different in character. The white tends to taste hotter to me. In fact if you've ever had Chinese Hot and Sour soup, the "heat" is all white pepper, no chilies. I like white pepper on fish esp. Taste them side by side and see what you think. I use both white and black together in my rubs.
j biesinger
TVWBB Platinum Member
white is often used in white sauces. I like to use it in chinese cooking, and I find it works great in pates and french style pork sausage.
I read or heard white described as being "horsey" and I 100% agree. I can't say exactly what it means, but if you sniff white you'll know.
I believe white to be hotter.
I read or heard white described as being "horsey" and I 100% agree. I can't say exactly what it means, but if you sniff white you'll know.
I believe white to be hotter.
K Kruger
TVWBB 1-Star Olympian
White is a bit hotter. (I tend to think of peppercorns as pungent, though. Chilies I think of as hot.)
Peppercorns for the white varieties are allowed to mature longer on the vine. The outer black shell is removed. To me white pepper's flavor is somewhat wine-y. I use more white pepper than I use black and green combined.
White pepper is the nut, imo, for potatoes, especially mashed - or in others with lots of dairy or fat included.
In addition to the items j notes, I use white pepper in many rubs and seasoning blends. My version of Quatre-épices (a spice blend used in French cuisine): Combine 1 T freshly ground white pepper with 2 t ground clove, 1 1/2 t ground nutmeg, and 1 1/2 t ground ginger. This is a favorite of mine for chuck for smoke/braising or prior to browning for oven braising.
White pepper, imo, works especially well with cooked fruits too, like in fruit-based chutneys.
For a broader pepper flavor combine white and black pepper; for that plus high notes add some green to the blend.
This rib rub combines the three. It's also quite good on beef, as the ingredients suggest, though for beef I cut the sugar to a teaspoon or two. Nice on flat iron and tri-tip.
Peppercorns for the white varieties are allowed to mature longer on the vine. The outer black shell is removed. To me white pepper's flavor is somewhat wine-y. I use more white pepper than I use black and green combined.
White pepper is the nut, imo, for potatoes, especially mashed - or in others with lots of dairy or fat included.
In addition to the items j notes, I use white pepper in many rubs and seasoning blends. My version of Quatre-épices (a spice blend used in French cuisine): Combine 1 T freshly ground white pepper with 2 t ground clove, 1 1/2 t ground nutmeg, and 1 1/2 t ground ginger. This is a favorite of mine for chuck for smoke/braising or prior to browning for oven braising.
White pepper, imo, works especially well with cooked fruits too, like in fruit-based chutneys.
For a broader pepper flavor combine white and black pepper; for that plus high notes add some green to the blend.
This rib rub combines the three. It's also quite good on beef, as the ingredients suggest, though for beef I cut the sugar to a teaspoon or two. Nice on flat iron and tri-tip.