We spoke to an herb expert a chef and a food editor about how both herbs are processed how to use them in cooking and whether it's ever okay to swap one for the other.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 I Want To Cook | 2021-01-19 06:43:33 |  19,669 Views |
Getty Images / Mirage C
Have you ever seen a salt shaker without a pepper shaker next to it? The culinary duo are practically inseparable like peanut butter and jelly or macaroni and cheese. But while black pepper enjoys a primacy that places it center stage on the dinner table white pepper is usually relegated to the back of the spice rack or pantry (if you even have one) despite the fact that the two come from the same plant. While black pepper is often considered a casual seasoning white pepper is more of a specialist lending its earthy flavor to specific French Chinese and Vietnamese dishes.
Black pepper is so ubiquitous that it’s easy to take it for granted but within the world of black peppercorns—which also includes white peppercorns which we’ll get to later—there are some notable differences and understanding them can really up your spice game. I spoke with Alex Wilkens Vice President of Product at The Spice House and Olivia Roszkowski executive instructor of plant-based culinary arts at the Institute of Culinary Education’s New York City campus to learn more about the differences between black pepper and white pepper.
