“Pass me the white pepper”, Meera said to Sameer while they were cooking dinner in the kitchen. “White pepper, are you tricking me? Pepper is always black, isn’t it?” replied Sameer. Meera quipped, “why is talking you always like writing a Ph. D thesis? Just open the drawer, I have labeled all the masalas. Read and pull out!”
“Oh, there actually is something called ‘white pepper’. Can you enlighten me, Dr. Meera, as I am not Ph. D!” joked Sameer.
“Yes white pepper is a spice and both peppers are different. Different in taste, used for different dishes and masalas. Different in the process of making and nutritional value. They come from the same plant though, just like you and my little brother.” Meera said in complete big sister style!
“Oh, then I must ask, which one is better?” winked Sameer. “Okay, let’s compare,” Meera replied.
The harvest time and method of processing are different for both peppers. Black pepper is harvested when the pepper fruit is green and unripe. The fruit is then sun-dried to get the black wrinkled cover. However, the white one is harvested when the fruit has ripened and then treated to remove the outer layer.
White pepper has a subtle flavor as the outer black layer is stripped off during processing. The spice is less in the degree of hotness compared to its black variant. Whereas the black variant is pungent, hot, and has a floral tinge to its flavor. It is amazing how differences in their processing can make two completely different spices from the same berry!
The different methods of processing have an impact on the shelf life. Black pepper has a longer shelf life as the outer covering locks the flavor. The white variant whereas, losses its flavor faster as the berry does not have a protective cover. Both the spices can be stored in the form of whole spice and spice powder.
The usage of both spices is different. They are used in different blended spices. Kali Mirchi is used in garam masala whereas white pepper is used in yellow curry powder. The black variant is widely used in Indian cooking to give a punch to everything from salads to soups to authentic Indian masala tea, etc. Whereas, the white variant is used to give flavor to dishes with lighter subtle gravies like shahi paneer, malai kofta, stew, or dishes like mashed potatoes, onion soups, etc.
Both the peppers are good to flavor your dishes depends on what you are cooking. They are different and cannot replace them with each other. Black pepper is more widely used and has a longer shelf life. But, white pepper is used for specific dishes and cannot be replaced.
Both of these spices are available at Indian spices stores online. Display them in your spice rack and enhance the colors! ORDER NOW
Seasonings & Masalas