04-12-2009, 05:22 AM
The UnDoug wrote:
I believe white pepper is used primarily just so that you don't see the flakes as you would with black pepper
I just discovered white pepper, uncommon in the US, used often in Britain, and Japan. Has a distinct flavor, much more potent and bracing than black pepper. Do yourself a favor, get a jar of white pepper! Use it judiciously, 'till you're familiar with the potency. It's especially good on steak. Also great on potatoes.
I'm inclined to think it's not just included for color reasons, but because it has a distinct taste, an integral part of the recipe. If in fact it is white pepper the recipe calls for.