Kenny202 Posted December 4, 2020 Share Posted December 4, 2020 Always used cracked black pepper. I see a lot of recipes calling for white pepper but always figured pepper was pepper. I know English people like white pepper. I bought some this morning wow! Put some in some gravy and just a whole other dimension of flavor. Will be going in everything from now on. Is there only pure pepper in it or anything else? I can see what is missing now in so many things I make Link to comment Share on other sites More sharing options...
worgeordie Posted December 4, 2020 Share Posted December 4, 2020 I like to put lots in my mashed potato , Black pepper, white pepper I cannot live without it regards Worgeordie Link to comment Share on other sites More sharing options...
Oxx Posted December 4, 2020 Share Posted December 4, 2020 Consider a peppercorn. The outside is black, the inside is white. The black outside is full of wonderful, aromatic flavours. The inside is blander, but spicy. For flavour, black pepper is the dogs' <deleted>. However, if you want something aesthetically white, such as béchamel, then white is the way to go. Link to comment Share on other sites More sharing options...
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