Always used cracked black pepper. I see a lot of recipes calling for white pepper but always figured pepper was pepper. I know English people like white pepper.

I bought some this morning wow! Put some in some gravy and just a whole other dimension of flavor. Will be going in everything from now on.

 

Is there only pure pepper in it or anything else? I can see what is missing now in so many things I make

I like to put lots in my mashed potato , Black pepper, white pepper

I cannot live without it

regards Worgeordie

Consider a peppercorn.  The outside is black, the inside is white.

 

The black outside is full of wonderful, aromatic flavours.

 

The inside is blander, but spicy.

 

For flavour, black pepper is the dogs' <deleted>.

 

However, if you want something aesthetically white, such as béchamel, then white is the way to go.