White vs Black pepper

[TomW]

White versus Black pepper.

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

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

 

[thymeless]

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.

 

[Andy M.]

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.

 

[mcnerd]

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.

 

[luvs]

there's a taste difference, if you ask me.
also textural.

 

[Andy M.]

...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.

 

[TomW]

Will the complexity survive oil @350 degF?

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

... 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

 

[Andy M.]

If detectable. it would probably have to be by a more refined palate than mine.

 

[BreezyCooking]

I use them both freshly ground, & there's definitely a difference in both aroma & taste.

 

[TomW]

Trial by oil

I use them both freshly ground, & there's definitely a difference in both aroma & taste.

Even in fried food?

Tom

 

[BreezyCooking]

I do very little frying, but will say that there's a definite difference if I use freshly-ground black pepper or freshly-ground white pepper in flour used for dredging poultry cutlets or seafood for pan frying.

Since I rarely batter-dip &/or deep-fry anything, I can't respond to differences there.

 

[VeraBlue]

I could always tell the difference.....and we've already had the discussion about what I think white pepper smells like

 

[BreezyCooking]

To each his/her own - especially when it comes to cooking.

 

[Max Sutton]

Black pepper

I only use freshly-ground black pepper in my cooking.

I've not come across any recipes that ask for white pepper so far.

 

[Essiebunny]

I use freshly ground black pepper all the time. I don't have a sophisticated enough palate to really distinguish the differences in flavor, I just like black pepper. The black specks don't bother me at all in white sauces, etc.

 

[babetoo]

needed black pepper, so ordered white pepper as well. so will conduct my own taste test. the white is expensive at my market

 

[luvs]

at school, black pepper didn't exist. i don't see why, i love black pepper myself.

 

[gadzooks]

Very different flavors. Cracked black peppercorns have, as noted previously, a more floral aroma and taste. White peppercorns, usually used finely ground, have a more subtle aroma and a drier kind of heat. Use white in Asian dishes. Black pepper would not work in, say, hot and sour soup.

 

[SamanthaBC]

I find that there is definately a difference between white and black pepper. Make the same dish twice and use each pepper in a differnet dish, then you can tell.

 

[JohnL]

Hi Tom,
In small quantities, I don't know if I could tell the difference when the food product is fried. On the other hand, In large quantities such as used in making blackened fish, I can definately tell the difference in taste. I was making blackened catfish a while back and ran out of white pepper. So I tried to sub 1/2 part each of black and red pepper for 1/3 part each of black, white and red pepper. I could really tell the difference in the taste of the catfish.