There is definitely a different flavor between the white and black peppers. The white is often used in dishes like cream sauces and soups, so the black specks aren't so noticeable. However, where it is used the most is in Chinese, and many SE Asian dushes, and, while black pepper can be used instead, the flavor is different.
White pepper is harvested fully ripened, then soaked for a while, to remove the skins. This results in some fermentation, giving it an unusual, musty like flavor. Another version of white pepper - Sarawak - does the soaking in running water, resulting in a whiter, cleaner tasting peppercorn. I like these better, and I keep a peppermill with these, another with Szechwan pepper, and several with black pepper, since that is the one I use the most.
Black or white, it's always better to use freshly ground peppers vs. pre-ground pepper in a tin or jar.
There is definitely a different flavor between the white and black peppers...White pepper is harvested fully ripened, then soaked for a while, to remove the skins. This results in some fermentation, giving it an unusual, musty like flavor. Another version of white pepper - Sarawak - does the soaking in running water, resulting in a whiter, cleaner tasting peppercorn. I like these better, and I keep a peppermill with these, another with Szechwan pepper, and several with black pepper, since that is the one I use the most.
To my nose, white pepper reminds me of horse barn smells. .
Penzey's was the first place I discovered these. Not as cheap as they used to be, and I forget where I got a lb of them last time - I vacuum seal them, and they last forever; I just refill the peppermill as needed.To my nose, white pepper reminds me of horse barn smells. Not something I want on my food. That "Sarawak" pepper sounds doable, though. I'll need to look for some.