Comments on: White vs. Black Pepper

By: Ravisingh - Organic Spices

Ravisingh - Organic Spices — Wed, 27 May 2009 06:10:26 +0000

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By: Jessica@Foodmayhem

Jessica@Foodmayhem — Sun, 23 Nov 2008 21:41:00 +0000

Aleta, it is a bit more than just presentation, but it’s not a drastic enough of a difference to worry about if you’re not making tons of Asian food.

By: aleta meadowlark

aleta meadowlark — Sun, 23 Nov 2008 12:19:00 +0000

I’ve been debating whether to bother with white pepper for awhile now . . . but if it’s just a presentation thing I may hold off. Thanks for the very informative post!

By: Bill G

Bill G — Wed, 19 Nov 2008 13:15:00 +0000

I have two pepper mills, one with GOP and one with Telicherry pepper.

By: Lon

Lon — Wed, 19 Nov 2008 10:28:00 +0000

I have never tasted Grains of Paradise, but I did see the Good Eats episode where Alton Brown talks about them. They definitely sound intriguing.

By: Bill G

Bill G — Wed, 19 Nov 2008 10:05:00 +0000

what about grains of paradise?

By: Jessica@Foodmayhem

Jessica@Foodmayhem — Mon, 17 Nov 2008 19:52:00 +0000

Thanks Jane, how interesting.

By: Lon

Lon — Mon, 17 Nov 2008 13:57:00 +0000

Thanks Hillary -- Pink peppercorns, as you might already know, are not actually pepper at all, but are berries nonetheless. They grow in tropical climates and are typically imported via France. In fact, there has been debate about how wise it is to eat them (check out this NY Times article from 1982, likely because other parts of the Baies rose plant are toxic to pigs and cows and possibly small children).

Anyway, the result of their rarity in the US has made them expensive and often brined, reducing the natural flavor. I've heard it's hard to find good pink peppercorns in the US. I would suggest buying from Penzey's (~ $8/oz). I haven't had their pink pepper, but we love their other spices.

Anyway, because pink pepper is much cheaper and more available in France, it is more often found in French cuisine. Pink pepper has subtler, less spicey, and more complex flavor than white/black/green pepper. Supposedly it has more fruit and anise flavors, although I haven't noticed that myself (probably for not having access to good quality pink pepper).

Because of pink's flavor, it pairs well with lighter-flavored food, where true pepper might be over-powering. That means: white-fleshed fish, baby chicken, pork loin & chops, and even various desserts (fruit and ice cream).

I once had white pepper ice cream, where the pepper was too strong, now I wish I had it with pink pepper.

Hope this helps!

By: Anonymous

Anonymous — Mon, 17 Nov 2008 13:42:00 +0000

Have you seen this article – black pepper is good for you too!

http://www.naturalnews.com/024829.html

Jane

By: Hillary

Hillary — Mon, 17 Nov 2008 12:43:00 +0000

Great article that explains the differences between these peppers. Do you know where and when pink peppercorns are most commonly used? Thanks for this!