re: Do You Use White Pepper?

I like White pepper, my only complaint is that it is ground to finely. I also like Chinese Red Pepper but that's hard to find.

White pepper on shrimp 100% of the time. It's what makes a good bbq shrimp recipe.

One of my favorite shrimp dishes is ginger shrimp.

Butterfly deep so they'll stand up with the tail folded over. Dip in melted butter then split the butterfly and 'stand up' on the pan. Sprinkle each one, liberally, by fingertips with both white pepper and ground ginger. Bake. Those two favors go so well with shrimp.

Why, yes. Yes, I do. Do you?

Started using white pepper a lot more after using it when making jambalaya using the jambalaya calculator.

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I got Paul Prudhomme's first cookbook.

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That also sort of turned me onto it. Each of the peppers, to me hits the palate at different times. Black pepper, I taste instantly, second white pepper, then finally the warm red pepper. I like the balance of all three especially in soups, gumbos, and stews.


Yes, I use it often.

Spice tip...white pepper is sold in small containers. Spices in small containers tend to diminish in flavor sooner than others. You should replace yours about once a year (unless you grind fresh like the OP.)

GG what is the flavor difference you think you get using white vs black?

I find it provides more heat, and in my mind, it seems to have a more "earthy" flavor. I generally use it for refined white soups and sauces, so not often in my home kitchen.

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Is there a consensus on what dishes/stages of cooking/etc white or black pepper is better for? I agree black on finished dishes at serving (lazy black pepper) but what else?

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I got to appreciate white pepper because dishes with a lighter background can look unsightly with black pepper. Good examples would be crab bisque and cold soups. Though many of those same dishes require red pepper also, there's some extra savory component to white pepper that I've grown to really enjoy. Ched said he doesn't like how fine it is and I agree completely. Of course Gris has her own WP grinder, guess I should explore this but I can't recall ever seeing white peppercorns but maybe I just wasn't looking. Order online?

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That also sort of turned me onto it. Each of the peppers, to me hits the palate at different times. Black pepper, I taste instantly, second white pepper, then finally the warm red pepper. I like the balance of all three especially in soups, gumbos, and stews.

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White pepper in my jambalaya. Everyone takes a minute to figure out the delayed pepper taste.

It's pretty earthy, Darla. Maybe give it a try in a soup. I put some in my baked Yukon gold potato last night. Worked well, but I can understand that the flavor isn't for everyone. It's different cooked into a dish than it is simply put on top of a finished dish. I prefer it cooked into the dish or mixed into hot ingredients, though I use in potato salad sometimes, also.