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Started By
Message
white pepper vs. black
Posted on 2/2/22 at 12:36 pm
Posted on 2/2/22 at 12:36 pm
what is the difference in taste? or, is there in fact a difference? why use one and not the other?
or......should one use both?
i've always just used black and red.
or......should one use both?
i've always just used black and red.
10
Posted on 2/2/22 at 12:39 pm to oldcharlie8
White is for shrimp and mac n cheese.
Posted on 2/2/22 at 1:09 pm to oldcharlie8
i find a slight difference in taste but not enough really that id care either way.
i think the big thing for classic cooking and for presentation is to use white pepper in sauces that are white or light in color so the black pepper doesnt ruin the presentation.
i think the big thing for classic cooking and for presentation is to use white pepper in sauces that are white or light in color so the black pepper doesnt ruin the presentation.
Posted on 2/2/22 at 1:15 pm to oldcharlie8
I think I read somewhere that they are the same cherry but finished differently to create the finalized product. I recall reading there is a slight difference in taste, but that they are mostly interchangeable. The idea was to have white pepper for dishes where you didn't want to effect the color.
Then again I could be completely misremembering. It was quite a while ago when I saw this.
Then again I could be completely misremembering. It was quite a while ago when I saw this.
Posted on 2/2/22 at 2:11 pm to oldcharlie8
They definitely taste different. White pepper is an underrated spice. It can really enhance certain dishes. Soups, sauces and things of the like benefit from it in my opinion.
I used to work at Ruth's Chris in college and they used a good bit of white pepper in their sauces. Give it a pepper pop without being over the top peppery if that makes sense. Delicious in creamed spinach and their au gratin and potato dishes.
I used to work at Ruth's Chris in college and they used a good bit of white pepper in their sauces. Give it a pepper pop without being over the top peppery if that makes sense. Delicious in creamed spinach and their au gratin and potato dishes.
Posted on 2/2/22 at 2:20 pm to Bigryno7
Much different in my opinion. White pepper has a much more pungent and earthy flavor that I relate to thyme.
Posted on 2/2/22 at 2:26 pm to oldcharlie8
To me, white pepper is “warmer” than black. Goes great with comfort foods and white sauces.
Black pepper is “sharper” and goes great with almost anything savory but directly on proteins it shines.
Red is “hotter” and can absolutely bring the heat. I usually add it after the fact or at the end of the cooking process.
Black pepper is “sharper” and goes great with almost anything savory but directly on proteins it shines.
Red is “hotter” and can absolutely bring the heat. I usually add it after the fact or at the end of the cooking process.
Posted on 2/2/22 at 3:22 pm to Bigryno7
quote:
They definitely taste different. White pepper is an underrated spice. It can really enhance certain dishes. Soups, sauces and things of the like benefit from it in my opinion.
I love white pepper in creamy soups. I also love it in mashed potatoes and mac n cheese. I use a 50/50 mix for burgers and steaks. White pepper is awesome.
Posted on 2/2/22 at 5:24 pm to oldcharlie8
I use both, but they do not taste the same to me. White pepper is more earthy and sort of more subtle in that you get the heat, but it's not sharp and it settles quickly. Black is more pungent to me.
I LOVE white pepper and use it quite often especially in sauces, creamy dishes and soups. In fact, I may use it a bit more than black now that I think about it.
I LOVE white pepper and use it quite often especially in sauces, creamy dishes and soups. In fact, I may use it a bit more than black now that I think about it.
Posted on 2/2/22 at 9:36 pm to oldcharlie8
I really don't like the taste of white pepper and even though I do have some in my pantry, it hardly ever gets used, and never by me.
Posted on 2/2/22 at 10:50 pm to oldcharlie8
Green, white, & black peppercorns are all from the same plant.
The green are unripe, dried (and sometimes canned) and have a slight "grassy" flavor.
The white are ripe, peeled, & dried. Less pungent but still "peppery".
Black are ripe, unpeeled and have the characteristic "pepper" flavor.
Pink are from a completely different plant.
Red pepper is from a chili pepper, not peppercorn.
The green are unripe, dried (and sometimes canned) and have a slight "grassy" flavor.
The white are ripe, peeled, & dried. Less pungent but still "peppery".
Black are ripe, unpeeled and have the characteristic "pepper" flavor.
Pink are from a completely different plant.
Red pepper is from a chili pepper, not peppercorn.
Posted on 2/3/22 at 9:26 am to mouton
quote:White pepper has a barnyard scent to it.
Much different in my opinion. White pepper has a much more pungent and earthy flavor that I relate to thyme
Posted on 2/3/22 at 12:40 pm to oldcharlie8
quote:
is there in fact a difference? why use one and not the other?
Yes. There is a difference. I agree with most of the posts above about the taste.
I use white pepper when I make tuna fish. Try it. Thank me later.
Posted on 2/3/22 at 6:28 pm to oldcharlie8
White & black pepper are from the same berry / plant. Very different in taste. White pepper is hotter than black, as well. Traditional cooking says you add white pepper to white sauces so you do not see the black specks from black pepper. Red pepper is not the same, as it is ground from a chili. All chilis’ heat builds as it sits on your palate getting hotter towards the back end of the taste experience. Black & white pepper hit your taste buds in the beginning of the taste experience, then mellow. This is why Louisiana foods taste so good. Many Louisiana recipes call for all 3 spices & many Louisiana spice blends have all 3. When you eat foods spiced with all 3, the heat from the pepper berries hits you immediately, then the chili heat comes next
Posted on 2/3/22 at 7:11 pm to Germantiger001
I grind 50/50 mix of black peppercorns and red chili flakes and use it in the place of "pepper" for just about everything. I love pepper and this adds an interesting layer, would recommend.
FWIW, white peppercorn is black peppercorn with the husk removed. Red and green peppercorn are also the same, but harvested at different times. They all have slightly different flavors which I can kind of detect on thier own, much less so when other flavors are incorporated. Black specks in a bechamel don't bother me, so I use black across the board. Red chili flake is a dehydrated and ground cayenne (or some other) pepper, a different animal altogether.
FWIW, white peppercorn is black peppercorn with the husk removed. Red and green peppercorn are also the same, but harvested at different times. They all have slightly different flavors which I can kind of detect on thier own, much less so when other flavors are incorporated. Black specks in a bechamel don't bother me, so I use black across the board. Red chili flake is a dehydrated and ground cayenne (or some other) pepper, a different animal altogether.
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