What is White and Black Pepper?

Black peppercorns are picked when almost ripe, then dried, which causes them to shrivel and turn dark brown. The drying process is what gives black pepper its characteristic spicy, earthy flavor. Black pepper is more commonly used in cooking and is found on nearly every dinner table.

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White peppercorns are picked at full ripeness, then the outer layer is removed before drying. This results in a lighter, less spicy flavor. The removal of the outer layer also gives white pepper a smoother texture. White pepper is often used in light-colored sauces or dishes where you don’t want black specks, or when you want the flavor of pepper without the heat.

Origins and Processing

Both peppers come from the same plant, Piper nigrum, but get processed differently. Black pepper is made from unripe green peppercorns that are picked and dried. The drying process causes the peppercorns to darken, resulting in the familiar black peppercorns we know and love.

White pepper, on the other hand, comes from ripe red peppercorns. The outer layer of the peppercorn, called the pericarp, is removed before drying. Removing this layer prevents the white peppercorns from darkening during processing.

In the end, whether you prefer the robust, spicy flavor of black pepper or the mellow, aromatic notes of white pepper comes down to personal taste. Both types of pepper can be used in similar ways for cooking and seasoning, so you really can’t go wrong with either.

White Pepper Vs Black Pepper

In the end, choosing between black or white pepper comes down to your personal taste, the flavor of the dish, and how visible you want the specks of pepper to be. When possible, you can’t go wrong with the more nutritious and flavorful black pepper, but both have a place in any well-stocked kitchen.

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