InterestingI found articlean interesting article by Harold McGee, where he writes that the substance rotundone is contained in much higher concentrations in white pepper than in black, and goes on to note:
...they tested 49 people and found that about 20 percent of them could not detect rotundone at all, even at concentrations far above what’s found in white pepper. The scientists say this shows the different experiences two people can have of the same wine, or of the same pepper-seasoned food.
So the recipe you tried may well have been created by someone far less sensitive to the flavor than yourself and your family. Something worth keeping in mind when seasoning food for a group...
