I recently had a good friend ask me about the difference between cooking with black and white pepper. After thinking for a minute, I realized the only thing I could tell him for certain was that I’d always used white pepper in light-colored dishes (like mashed potatoes and cream soups) and black pepper for meats and other darker recipes. This weak explanation got me wondering… so I set about doing a little research!
What I found is quite interesting: It turns out that black peppercorns are the entire pepper berry that has been picked before it’s ripened. White peppercorns, on the other hand, are allowed to ripen on the plant and are then stripped of their outer skin once they’re picked! I found this fascinating, and let me tell you, I haven’t looked at my little pepper mill the same way since!
The more I’ve asked people about it, the more debate seems to arise about which type of pepper – black or white – has the spicier flavor. I certainly would have thought it was good old-fashioned black pepper, but some of those I talked to felt the opposite way.
What has your experience been? Is it more about the color or have you noticed a big difference in flavor? I’d love to hear your thoughts!