White pepper is made from fully ripe pepper berries which are soaked in water for about 10 days, leading to fermentation. After this, their outer layer is removed which reduces some of their Piperine compound as well as volatile oils which give black pepper its aroma. This process gives white pepper a different flavor and heat component than black pepper. The taste is more subtle, brighter, sharper, hotter, and more herbaceous than black pepper.
White pepper should be added after a dish has been cooked, as overheating can release a bitter flavor.
Use on chicken, pork, fish, roasts, potatoes, stir-fries, gravies, soups, stews, sauces and marinades, and in clam chowder.
Common in Brazilian, Chinese and Thai cuisine but also whenever black pepper would visibly stand out.
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