Both.

Both black and white peppercorns can be made into peppercorns, and peppercorn is a generic term for both. The effect of the two kinds of pepper is different, black pepper has a more pungent flavor, mostly used in the production of beef, can effectively mask the fishy flavor of beef, play the role of freshness and flavor. White pepper is suitable for use in soup, can be added to the fish soup, to cover the fishy flavor of fish.

Note:

1, no black pepper, white pepper can not be high temperature frying, should be in the dishes or soup is about to pot fill a little, evenly mixed into.

2, black pepper and meat with cooking, the time should not be too long in order to avoid flavor evaporation.

3, fresh pepper can be refrigerated short storage, powdered pepper should be in a sealed container to avoid moisture and light, save time should not be too long.