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Old 09-17-2008, 04:35 PM   #1
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White vs Black pepper

White versus Black pepper.

In a blindfolded taste test, can anyone tell a taste difference between the two? From another thread:

Quote:
Originally Posted by Ellsworth
This is the gospel truth folks...

1) Black Pepper

2) White Pepper

... [bunch of other spices] ...
My impression is that white pepper is used for aesthetic reasons (no black specks in the dish).

What do you think?
Tom

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Old 09-17-2008, 05:27 PM   #2
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There is a flavor difference between them if you're comparing fresh cracked. It's there, but I suspect many people wouldn't be able to tell. if the pepper is old or pre-ground, the difference dissipates fairly quickly.

White pepper tends to taste hotter and flatter. Less complex overtones and so forth.

Usage is as you note more about visual aesthetics.
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Old 09-17-2008, 06:57 PM   #3
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I agree. White pepper is black pepper with the outer hull removed. Black pepper has a more complex, even floral scent missing from white pepper.

I rarely use white pepper. Black specks usually don't bother me.
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Old 09-17-2008, 07:17 PM   #4
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They do have a slightly difference flavor, most will not notice, but the difference is in the usage....the white being used in light-colored dishes where the black pepper would stand out. Aesthetics only IMO.
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Old 09-17-2008, 07:53 PM   #5
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there's a taste difference, if you ask me.
also textural.
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Old 09-17-2008, 08:26 PM   #6
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Quote:
Originally Posted by mcnerd View Post
...the white being used in light-colored dishes where the black pepper would stand out. Aesthetics only IMO.


I don't think it's entirely aesthetics. White pepper is called for in some Asian dishes where black pepper would not be noticeable.
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Old 09-18-2008, 03:32 PM   #7
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Will the complexity survive oil @350 degF?

Quote:
Originally Posted by thymeless
... White pepper tends to taste hotter and flatter. Less complex overtones and so forth. ...
Quote:
Originally Posted by Andy M
... Black pepper has a more complex, even floral scent missing from white pepper ...

... I don't think it's entirely aesthetics. White pepper is called for in some Asian dishes ...
The post I originally quoted from deals with a breading recipe for frying chicken in hot oil.

Do you think the differences between black and white pepper will survive the cooking process?

Tom
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Old 09-18-2008, 03:47 PM   #8
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If detectable. it would probably have to be by a more refined palate than mine.
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Old 09-18-2008, 03:48 PM   #9
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I use them both freshly ground, & there's definitely a difference in both aroma & taste.
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Old 09-18-2008, 03:51 PM   #10
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Trial by oil

Quote:
Originally Posted by BreezyCooking View Post
I use them both freshly ground, & there's definitely a difference in both aroma & taste.
Even in fried food?

Tom
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