White pepper is regarded for its aromatic pungency and heat profile. All peppercorns (green, black, white and pink) are in fact the same berry at different stages of maturity. The inner core of the berry that is the white peppercorn has a sharper kick than black pepper. White pepper is hotter and less fragrant than black pepper and the sharper flavour should be used when you require "heat" without the full fragrant taste of black pepper. As a general rule white pepper is more pungent at first taste with a mild fruit taste secondary, whereas black pepper is spicy and fruity at first taste with a secondary pungency or kick of heat. Traditionally white pepper is used in recipes where visual appeal is considered (avoiding black specks) e.g. white sauces, quiche fillings, soups and savoury dishes finished with cream.
Uses and Ideas! ©
- Make the French Quatre Epices (4 spices) by combining 50 gms ground white pepper, 10 gms ground nutmeg, 10 gms ground ginger and 5 gms ground allspice or cloves. Use with pates, duck, pork and confits.
- Make the original convenience food! Pre-mix salt and pepper to taste