Black pepper powder and white pepper powder differ in the following five aspects:

Raw material: the raw material of black pepper powder is black pepper, while the raw material of white pepper powder is white pepper.

Appearance: Black pepper is processed from unripe fruit, so it is darker in color, appearing as dark brown. White pepper powder is picked and processed after the fruit is fully ripe, and is lighter in color, appearing as yellowish gray.

Flavor: Black pepper has a stronger flavor, with a certain spiciness and aroma, suitable for cooking offal, seafood dishes. White pepper has a milder flavor with some sweetness and aroma and is suitable for meat, poultry and fish dishes.

Use: Black pepper is usually used during the cooking process or before the food is served, while white pepper can be used during the cooking process or before the food is served, and can also be used to flavor or make soup.

Nutritional value: Both black pepper and white pepper contain certain nutrients, such as piperine, crude fat, crude protein and aromatic oils. However, the nutritional value of white pepper powder is relatively higher because it contains more crude protein and soluble nitrogen.

Overall, there are obvious differences between black pepper and white pepper in terms of raw materials, appearance, flavor, usage and nutritional value, so you can choose the right kind of pepper according to the needs of the ingredients and dishes during the cooking process.