White pepper

About a year ago I posted in a thread started I believe by Bob Ross. I had located a small jar of Vietnamese white pepper in our local international store. The jar was 3-4 ounces of very light (white) peppercorns, and I was wondering if anyone had tried them or like them. Well, somehow the jar got lost in the pantry, and I only found them a few days ago. I ground an ounce or so of them, and they are by far the best white pepper I have ever had, and that includes Penzey's. The ground pepper has an almost floral aroma, and there is a definite fruity (almost lemony) tang and then a spicy burn on the tongue. Seriously good stuff at the price.

[Jenise]

Funny, while cooking my breakfast this morning I thought about starting a thread on white pepper (breakfast was creamed peas on toast, which I require to be seasoned with so much white pepper it's too hot for the husband to eat).

Apparently, white pepper is one of those love it or hate it things and a lot of chefs are in the hate-it group. Long ago I saw Jacques Pepin on one of Sara Moulton's programs, for instance, and she admitted hating it. I believe he said he didn't care much for it either, but found it a neccessity "as black peppers look like bugs in white sauces". I shared that dislike until I fell in lust with a local Chinese restaurant's hot and sour soup. Which is probably why I like my creamed peas so highly seasoned, too.

Have to admit I've never considered buying the whole corns and grinding them myself. I'm sure it's fresher and better your way but I am now partial, even if out of ignorance, to the fine powder.

We have kept both a white and a black pepper grinder by the stove for decades, for much the reasons stated. We have always used the Muntok white peppercorns, and have not seen the Vietnamese ones.

Have to admit I've never considered buying the whole corns and grinding them myself. I'm sure it's fresher and better your way but I am now partial, even if out of ignorance, to the fine powder.

Hi Jenise,

Actually I am not grinding my Vietnamese in a pepper mill at all. I use a coffee grinder that I purchased somewhere off a close out table for under $5 . I sit it to drip grind usually, but have used percolator grind, and even the setting for espresso. This will give me a great lot of choice which fits about any grind I might need for a particular occasion.I can then take it apart, clean it, and use it for grinding other spices.

I like white pepper, but I can see why folks wouldn't.

I have three mills in my house: black, white, and Grains of Paradise. (for the name if no other reason!)

other than for 'haut cuisine' where the presence of black specks in a white sauce would cause consternation, alarm and possibly death, what possible reason could there be taste wise for taking the wrapping off the peppercorns?

other than for 'haut cuisine' where the presence of black specks in a white sauce would cause consternation, alarm and possibly death, what possible reason could there be taste wise for taking the wrapping off the peppercorns?

There is a difference David. All I can say is try it. Maybe come Mo'Cool 2009 and I can bring my shaker of white and demonstrate. Honestly I would not have believed either, but for $1.69 I bought some.

I threw away my white pepper powder as I could not stand the taste. I think it was a standard supermarket brand like Schilling. For a long while now, I have used Penzy's four peppercorn blend in my pepper mill. Black, white, green and red are the colors of peppercorns I grind and I love the complexity of it. I have tasted each one individually and love them all. Perhaps I should look into buying just the white and grinding them separately, because, like Jenise, I dislike the black pepper in white sauces. I have the urge to pick out the little "bugs" floating around in there.

White pepper's one of my favourite spices - there are few aromas I find as intoxicating as freshly smashed/ground white peppercorns. Love the flavours and aromatics (to the point that if a cool climate Syrah reeks of it, I'll immediately drink it - or smell it for eons:D) - just wish I knew more recipes/dishes to use it in, as I've got a reasonable stock with me that I'm not using enough.

don't get me wrong - i too have a mill of white pepper. but, better than black? well, than some black maybe.

Depends on what you use it in, I suppose. There are a lot of dishes (biryanis, aromatic curries, sauces and such) where I just tend to use both with the black pepper adding a certain heat and the white pepper adding an almost fruity, tangy kick.

White pepper, black pepper, and green (fresh) peppercorns all have distinct flavor profiles.

White pepper is an essential ingredient for Chinese Hot and Sour Soup and several Thai dishes. Black pepper can be used as a substitute in a pinch, but it's an inferior substitute.

-Paul W.

Ditto Paul. For hot and sour soup, there's no substitute.

I like white pepper. It's use is essential in white sauces, of course. But, it is also good for layering flavors.

http://www.pepper-passion.com/index.php ... &Itemid=45

White pepper is an essential ingredient for Chinese Hot and Sour Soup

-Paul W.

Ah, finally an explanation for why I have never liked Hot and Sour soup!

Love Hot & Sour soup. Also, love white pepper and almost any pepper of any kind.

Love white pepper. I was born in Sarawak Malaysia, which is famous for its white pepper, so we always had lots of it at home when I was growing up. Interestingly, it was always pre-ground - I didn't really have freshly ground pepper until I was an adult. We now use a pepper mix in the grinder, and mostly black in cooking (but I suspect that's because I don't actually cook much Chinese food, or I'd use more white).

Love white pepper. I was born in Sarawak Malaysia, which is famous for its white pepper, so we always had lots of it at home when I was growing up. Interestingly, it was always pre-ground - I didn't really have freshly ground pepper until I was an adult. We now use a pepper mix in the grinder, and mostly black in cooking (but I suspect that's because I don't actually cook much Chinese food, or I'd use more white).

"C" I have had the white pepper from Penzey's http://www.penzeys.com/cgi-bin/penzeys/ ... corns.html and now this from Vietnam. IMO the one from Nam is by far the more fruity of the two. Also, it is a much whiter peppercorn than the one from Penzey's Do you ever have a shipment from "back home" sent to you?

I used freshly ground Spice Hunter white pepper in the scallion soup I made tonight.

Bob, my mum occasionally hands me a bag of white pepper, but I have to admit I don't use it much. I prefer the freshly ground black! Will pay more attention next time...thanks for the reminder..