My white pepper smelled suspiciously as if processed incorrectly, much like it had been dragged through some less savory corners of a stable—and it didn’t change for the better after going through the pepper grinder?
Beginning to think that my peppers had been insufficiently cleaned, I googled the issue of white pepper with a pungent (similar to manure) odor and found this:
“The typical smell of manure of white pepper produced with “traditional”methods is due to some of the components of its volatile oil. On a total amount of 22, only few are directly responsible for strong odors: The 3-Methylindole reminds of the smell of pig manure.”
It’s further suggested to use white pepper more discretely than black pepper, though it generally is milder in taste—makes sense if all white pepper has that same odor.
White pepper is often used in white sauces and soups (maybe for aesthetic reasons) but has a shorter shelf life. So, unless you can’t accept the little black specks from black pepper and must use white pepper—the odor seems to be a part of that experience? Or, it might be easier to just use black pepper—besides, I quite enjoy the freshly ground smell and taste of black pepper… and I certainly won’t be buying white pepper corn again anytime soon.
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