White pepper is hotter than black pepper. Due to the different harvesting and processing methods, black pepper harvesting retains the pulp and shell, so the aroma is more intense; white pepper harvesting needs to be peeled, pepper seeds in the spicy flavor is more concentrated, so white pepper than black pepper spicy. Black pepper and white pepper are both commonly used in the kitchen seasoning, but they are used in different ways.

White pepper is harvested after the peeling and grinding process, there is no strong smell of the shell, so the pepper seeds in the pungent more concentrated, the entrance is more mild, but the pungency is no less, spicy in the group ate down after a full strength. Pepper pork belly chicken is an excellent representative.

In addition to know is: white pepper color is yellow-gray, do not think the whiter the better. The color of black pepper is dark brown, do not think the blacker the better.

The harvesting of black pepper retains the flesh and shell of the black pepper, after drying in the sun, the shell shriveled to black, more intense in aroma, can be called all-purpose seasoning, black pepper beef is the best representative.

But black pepper can not be too long hot, that is because the aroma of black pepper is pepper chorine, piperine, volatile oils and fatty oils constitute, if the high temperature under the longer time, it will make the pungent and aroma volatilization, so it is best to add before the pot, in order to play its maximum effect.

Black pepper has a much stronger flavor than white pepper, and is spicy in aroma. However, black pepper should not be cooked for too long, because the volatile substances in black pepper is more, if cooked for too long its flavor and spiciness will evaporate.

Black pepper also has the characteristic that the higher the temperature, the stronger the flavor, so it is most suitable for the preparation of iron plate dishes, but also suitable for stewing meat, cooking game and making hot pot.

White pepper has a softer, fresher flavor than black pepper, and the flavor is more stable and less likely to dissipate, making it an ideal seasoning for cooking fish and braised dishes.