Other than color, what is the difference between white pepper and black pepper? I thought it was purely a color thing so that black pepper wouldn't ruin the color of, say, a white sauce. We tried white pepper in a few dishes and in all cases, they were wretched. (FWIW: one recipe was Alfredo sauce.) The only things I can come up with are:
- There is a substantial difference between the 2 and we apparently do not like white pepper
- There is not a substantial difference but we got a bad batch of white pepper
- There may or may not be a difference, but the recipes we tried should not have included this spice
Which is correct?