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Savory Experiments

  • Recipe Index
  • Cooking Method
    • Air Fryer
    • Baking
    • BBQ
    • Casserole
    • Cast Iron
    • Freezer Friendly
    • Grilling
    • Instant Pot
    • Kid-Friendly
    • No-Bake
    • No-Cook
    • One-Dish
    • Slow Cooker
    • Under 30 Minutes
  • Cuisine
    • Asian
    • Creole
    • French
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    • Indian
    • International Cuisine
    • Irish
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    • Middle Eastern
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    • Spanish
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  • Holiday
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Savory Experiments

White Pepper

Wait? Not all pepper is black? Nope! White pepper is totally a thing!

small bowl of white whole peppercorns

What is White Pepper?

White pepper is a spice produced from the dried fruit of the pepper plant, the same plant as black pepper. It is, as suggested, white instead of black. It has a delicate, earthy heat and mild floral aroma, making it ideal for delicate dishes that need a bit of peppery heat.

It is generally white, but sometimes a few black ones pop in there.

It is also commonly used in white sauces and foods to not add black specks like a black peppercorn would.

White Pepper versus Black Pepper

They both come from the berries of the same plant, but the difference lies in when they are harvested. Unripe pepper berries are picked and dried for black pepper, while white pepper is made from fully ripe pepper berries.

White is then soaked in water for about 10 days so they ferment, at which time their skins are also removed. The skins can contain some of the hot piperine compound, as well as volatile oils and compounds that give black pepper its characteristics, thus making white pepper milder.

They do tastes slightly different, but are commonly used interchangeably in recipes.

What Does It Taste Like?

White pepper is commonly seen as milder than black pepper, but is still a little spicy. It is less complex in flavor than black pepper and often has a earthy or grassy flavor. Much of which depends on harvesting, handling and storage.

All pepper, regardless of color, is best freshly ground. I highly suggest buying a pepper grinder and grinding your own as needed instead of pre-ground.
This will also help your pepper stay fresh longer. Nearly all herbs and spices have a longer shelf life when left whole versus processed. They start to lose potency and flavor the moment they are ground and while initial packaging helps to retain some, it starts to further fade the moment you open the bottle.
Ground spices are often nearly tasteless 1 year after opening. To get the most out of them, rub them between your palms before adding to your dish to release natural oils and flavor.
To keep track of dates, write the date opened in permanent marker on the lid of your spices or use a label maker. Spices should be tossed between 6 months and 1 year. Always buy the smallest jar possible for this reason.

Cooking With White Pepper

White pepper is best for white foods and also delicate dishes. The main thing to remember when cooking with white pepper is to add it at the END of cooking.

If overheated, white pepper has the tendency to turn bitter and make your dish taste rancid.

White pepper is most commonly found in Asian dishes, especially Schezwan, and American foods like mashed potatoes.

You can substitute black pepper, but it isn’t always an even swap and it will leave black specks in your food.

White pepper is a common ingredients and can be found at most grocery stores or ordered online.

Recipes that Use White Pepper

  • Blender Hollandaise Sauce
  • White Queso Dip
  • Mexican Corn Dip 
  • Corn Fritters 
Close up of Seafood Stuffed Shells
Seafood Stuffed Shells in Sherry Sauce
            overhead of seafood mac and cheese in a casserole dish

Seafood Mac and Cheese

Pastas
            spicy hummus overhead with veggies

Spicy Hummus with Chipotle Peppers

Dips, Dressings, + Sauces
            blackened chicken in a skillet

Easy Blackened Chicken

Dinners + Entrees
            corner of broccoli chicken casserole

Chicken Broccoli Casserole

Dinners + Entrees
            glass jar of hollandaise

Blender Hollandaise Sauce (Easy No Cook Hollandaise Sauce!)

Breakfast
            Overhead of homemade seasoned salt

Homemade Seasoned Salt

Seasonings & Spices
            vegetable skewers

Spicy Honey Vegetable Kabobs

Side Dishes
            Easy Fried Rice in a skillet

Easy Fried Rice – Restaurant Style

Side Dishes
            These 3-pepper smoked hickory wings are an easy grilling recipe that whole family will love. Spicy and sweet, they only take a few minutes to prepare and 30 minutes to grill!

Hickory Smoked Chicken Wings

Appetizers + Snacks
            Spicy Honey Grilled Turkey is perfect for throwing on the grill for a quick and easy meal time solution!

Spicy Honey Grilled Turkey

Dinners + Entrees
            Wasabi Chicken Potstickers are homemade dumplings packed with ground chicken, nose flaring wasabi, ginger and seasonings. Dip in my famous potsticker sauce! #chickenpotstickers www.savoryexperiments.com

Wasabi Chicken Dumplings

Appetizers + Snacks
            Creamy Leek and Potato Soup Recipe- great make ahead soup recipe that warms the soul. French leek and potato soup topped with sliced scallions, crumbled bacon and Maldon sea salt. #potatosoup #creamysoups www.savoryexperiments.com

Creamy Leek and Potato Soup

Soups
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Jessica is an author, blog coach, photographer, recipe creator and spokesperson, TV personality, globetrotter and contributor to Parade, Better Homes & Gardens, Mashed and The Daily Meal Food + Travel and more! Let her help you create restaurant quality family meals using the four S's.
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