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Any Recipes using ground white pepper ?

Cheese Boy Feb 9, 2007 02:17 PM

I picked up some ground white pepper at an Asian market recently and I would love to cook up some recipes that require using WHITE ground pepper as opposed to say, black. There have to be some hounds out there that are partial to white pepper. If white pepper is a standout in your recipe, please share with us. I know 'substituting one for the other is fine', but I'd like to learn to use white pepper more often (than not) because I like its taste. TIA.

  1. AnneInMpls Feb 10, 2007 01:29 PM

    I always put a pinch in my avgolemono soup. The recipe probably suggested it because of the color (no harsh contrast as with black pepper), but I like the taste.

    Anne

    1. b
      butterchicken2nan Feb 10, 2007 09:20 AM

      I always use it in chicken soup - and my dear old dad used to lavish it on his nightly 9 o'clock grilled cheddar cheese sandwich.

      1 Reply
      1. re: butterchicken2nan
        Melanie Wong Feb 10, 2007 09:28 AM

        Yep, it is a very good partner with cheese, ala mac and cheese.

      2. rcallner Feb 10, 2007 08:52 AM

        White pepper is usually used in Asian cooking, but also works for some Mediterranean dishes. For example, it's excellent in a vinaigrette, and is the perfect accent for vichyssoise or pureed cauliflower and onion soups.

        1. hotoynoodle Feb 9, 2007 10:13 PM

          white pepper is less tannic than black. it also is aesthetically more pleasing since it doesn't "show" in white sauces.

          1. luv2bake Feb 9, 2007 09:06 PM

            I agree with much of the above. I also use it in spanakopita.

            1. v
              vicsailgarden Feb 9, 2007 09:05 PM

              I actually prefer white to black. The taste is very similar, but without the harshness black can have. Use more than you normally would and you'll love it in just about any cooking.

              1. k
                Kevin Andrew Murphy Feb 9, 2007 08:34 PM

                I always use it as an ingredient in quiche. It's not just color, it's a subtlety of flavor.

                1. Melanie Wong Feb 9, 2007 07:30 PM

                  Where I probably use white pepper the most for its unique taste is at the table. It's always added to the various Chinese-style soups to taste. Perks them up more than adding salt.

                  1. w
                    wendy8869 Feb 9, 2007 07:19 PM

                    I love putting it in an egg drop/ egg flower soup I get at a mongolian bbq place by me... they have little shakers at the table, no black pepper, just white. The white pepper flavor really stands out in the thick broth.

                    1. m
                      maestra Feb 9, 2007 06:41 PM

                      The follwing Ming Tsai fried rice is a staple in our house. I add bits of pork, shrimp, egg, spinach, red pepper, mushrooms -- whatever's sitting around.

                      Cook jasmine rice w/about 1 teaspoon tumeric.
                      Let chill overnight.
                      Fry rice with neutral oil. Add soy sauce and white pepper at finish. Make sure white pepper is well-distributed.

                      Different, and so good! The white pepper is addicting in this dish.

                      1 Reply
                      1. re: maestra
                        v
                        vicsailgarden Feb 9, 2007 09:07 PM

                        its turmeric - sorry one of my pet peeves ...

                      2. FoodFuser Feb 9, 2007 06:38 PM

                        Mashed potatoes, for same "invisible" reason as white sauces. You can add lots to make them really spicy, where black pepper would visually overwhelm. Also soups and gravies.

                        1. bolivianita Feb 9, 2007 06:09 PM

                          A lot of "white sauces" call for white pepper. i am assuming because you won't see the little ground up bits in the sauce. I just use the black stuff anyway.

                          1. i
                            iLoveFood Feb 9, 2007 05:55 PM

                            White pepper is great with fish in particular white fish. One of my favorite ways to enjoy white pepper actually requires no cooking: simply get some good gruyere cut into cubes and then grind the white pepper on top...delicious!

                            1. s
                              SuzMiCo Feb 9, 2007 03:16 PM

                              Many fondue recipes call for white pepper, but it is more for color than flavor purposes.

                              1. r
                                rexmo Feb 9, 2007 02:46 PM

                                Seems like it is called for in hot sour sour recipes, and in a pastrami rub I have used. I substituted black the last time I made it up.

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