I've used it when a recipe called for it. Its flavor is different from black pepper,but not enough to tell a huge difference unless you use a huge amount of it. If you have a more sensitive or perceptive palate, you may pick up more of a difference than I do.

Then I won't buy it. I love pepper & spicy foods. I thought maybe it was hotter. I don't have a recipe that calls for it.

Try pink pepper! It's has an interesting flavor. And it's pink!!!!!! I have to admit I buy the Himalayan Salt just because it's pink. But I'm weird like that. I like pink.

Pink? Are you serious? I've never heard of it!

I also like the pickled green peppercorns. I put them in sauces for steak a la ina garten or if I'm feeling feisty,in a salad like capers.

The pink pepper isn't from the same plant as the white/black pepper. I've never tried the pink alone, but Trader Joe's sells "Rainbow Peppercorns" in a grinder, and I like that.

I used to use the white pepper in fried chicken. It was a recipe that I followed faithfully. Until I ran out of the white and found no real difference with the black. I do find that multicolored whole peppercorns taste different from the pepper grinder.

We use all kinds of pepper, usually the rainbow that Artemis mentioned and crushed red pepper. Hubby uses lots of white pepper in cooking eggs. It has a stronger black pepper taste to me. We also have cayenne and smoked paprika.

I think white pepper is hotter than black pepper. I love it with Chinese food.

Since you like hot/spicy, you should definitely try it--just get a small container.

I buy both the white pepper and the rainbow peppercorns. I love spicy/hot foods. I

A lot of the different colored ones are more for fashion than flavor. I like fresh ground peppercorns. I had both the mixed and black and couldn't really tell a difference so it's no sense to me buying more than one.

Somehow those "pink" peppercorns don't look very pink to me! They look more red or brown (or both) to me. But then, "red" onions don't look red to me either. They look more purple to me.

I never understood the concept of not wanting people to see that you have pepper in the food. OK, if you're talking 3 or 4 year olds as the target, maybe, but really, people don't want to see pepper in their potatoes or on their eggs? I like to see it. I can tell better how it's seasoned as long as they're using fresh stuff. I personally object to people using pre-ground pepper from a can or something. There's so little flavor there. I used to think I just didn't like pepper until I tried some coarse ground fresh pepper. Then I realized it was just I never had reasonably fresh pepper before. So if someone offers me a pepper shaker, I pass. If there's a grinder I use quite a bit and on a lot of things.

We have three pepper grinders beside the range--one with white peppercorns, one with black peppercorns, and one with a mix of white, pink, and green. I buy all the peppercorns separately and mix my own. I used to buy the pre-mixed peppercorns, but a few years ago I got a mix which included allspice berries. Allspice had never been included before, but I no longer trust the store since it was not listed in the ingredients, and it's easy to mix my own. We enjoy the freshly ground pepper, and I can adjust the grind.

I find white pepper to be hotter than black pepper, and it has a different taste--I can't describe it, but kind of fermented. I think you should try it, Scott, or email me, and I'll send you a small amount of the white peppercorns, which you can crush and try before buying a whole jar.

I've been using crushed red pepper in ground pork loin, but not a fan of it sprinkled directly on food.

I find white pepper to be more subtle in pepper flavor, but it has a different--I don't know what the proper term would be--base flavor. I use black when I want traditional pepper flavor bite; white when I want an earthy pepper flavor to spread evenly through the dish. I tend to grind the white pepper finer.

I don't think white pepper tastes like black pepper. Similar, maybe, but there is a difference. It doesn't seem hotter to me, either, but seems to have a milder flavor that complements more delicately flavored foods.

I like to use white pepper in mashed potatoes, and in seafood salads. Black pepper in mashed potatoes or in creamy white gravy always looks like fly specks, very unappetizing!

McCormick has a peppercorn medley that I like, too. It contains black, red, white, and green peppercorns, along with some coriander and allspice.

Rusty

Yes, I use white pepper quite frequently. White sauces would be one prime example where you don't want black pepper dots floating around. I also use it in white chicken chili, mashed potatoes, and I can't remember what else but a few recipes I use call for it. I don't think it tastes the same. I think it is a milder, softer flavor than black. Just like Rusty said, it seems to complement things like white sauce, like Hollandaise for example, over eggs where you might not want a heavy peppery influence.

I use white pepper in shrimp cole slaw.

I like white pepper. i will use it on hard boiled eggs, along with black pepper.

I use it for white sauces when I don't want pepper bits to show. I really prefer coarsely ground pepper - it can be black or a mix of black, pink, and white. I love pepper! And I only use sea salt unless I'm baking and need plain old Morton's.

Ok, I'll try it then. I'm curious.