Black pepper generally refers to black peppercorns, which are processed from unripe pepper fruits. It has a more intense aroma and flavor. In cooking, black pepper is often used to flavor sauces or cook meats.

White pepper, on the other hand, is ripe pepper fruit peeled and processed. It has a relatively lighter, yet more delicate flavor, and works well for soups to remove and enhance the aroma.

When selecting black and white peppercorns,

First, choose peppercorns that are full-bodied in appearance and are not visibly broken or cracked. Second, check the surface of the pepper grains for black spots or bug eyes, which may be a sign of poor quality. Finally, you can smell the aroma of the pepper grains; a strong aroma is a sign of good quality pepper.

In cooking, black pepper is suitable for seasoning sauces or cooking meats, while white pepper is suitable for soups. Generally speaking, the cooking time of black pepper should not be too long, or it will lose its unique aroma!

The above information is for reference only.