Other than color, what is the difference between white pepper and black pepper? I thought it was purely a color thing so that black pepper wouldn't ruin the color of, say, a white sauce. We tried white pepper in a few dishes and in all cases, they were wretched. (FWIW: one recipe was Alfredo sauce.) The only things I can come up with are:
Which is correct?
They don't taste identical at all, and even more important, they don't smell the same. White pepper has a distinct "barnyard" odor. People do indeed use them when black flecks might be unpleasant, but in most cases I'd rather go pepperless or just live with the color.
Same plant for both. Black pepper is unripe fruit (green), picked and sun dried til it turns black. White pepper is the fully ripe seed stripped of its outer husk.
Here's the first link that google gave me to verify. http://en.wikipedia.org/wiki/White_pepper#White_pepper
Also, Harold McGee has a couple of pages in "On Food and Cooking" for further detail.
...they tested 49 people and found that about 20 percent of them could not detect rotundone at all, even at concentrations far above what’s found in white pepper. The scientists say this shows the different experiences two people can have of the same wine, or of the same pepper-seasoned food.
So the recipe you tried may well have been created by someone far less sensitive to the flavor than yourself and your family. Something worth keeping in mind when seasoning food for a group...
I think they taste a little different. It seems to me that black pepper is more spicy when you first eat it and white pepper seems to be more of a lingering spiciness.
Black pepper and white pepper are differing preparations of the fruit of the Piper nigrum plant.
Black pepper is made from the unripened, green fruit. It is dried, whereupon the fruit shrivels leaving the distinctive black, wrinkly exterior.
White pepper is the fruit's dried seed without the encapsulating flesh. The flesh is removed by a process called retting, essentially the process of allowing microbes to eat away the tissues surrounding the seed.
The two variants do have a differing flavor as the flesh of the fruit contains terpenes which give pepper much of its scent and flavor. White pepper's flavor can differ depending on how long the retting process was allowed to take place. This may be what produced the off flavors you found.
Yes white pepper has a very distinct flavour. Many people perceive it to have a "hotter" flavour, while having less complex flavours than black. If the white pepper flavour seems to dominate a specific dish, I'd simply use less. A lot of recipes call for it simply because of the colour. Personally, I think that's ridiculous as the flavour is very different. I quite like the flavour, but wouldn't add it to everything. If you're trying to find a use for it... find flavours that better compliment the usage of it. It is used in a lot of Cantonese soups and sauces, for example.
) (note the singular) refers to black peppercorns unless otherwise qualified. Red pepper (US, note the singular) refers to dried, red chilies (typically cayenne) that has been dried and ground or crushed... typically for pasta or pizza. marinara (US) is used synonymously with tomato sauce, and may refer to both quick or long-cooked varieties. tomato paste (US) is tomato purée (UK) tomato purée (US...This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc. Please note
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