White pepper is a versatile, aromatic spice that adds flavor to dishes and offers several health-promoting properties. Unlike the ubiquitous salt and black pepper duo, white pepper isn’t a staple in every home. Fortunately, there are several easy (and healthy) substitutes for white pepper when you’re in a pinch.
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What Is White Pepper?
White pepper is made from fully ripened dried berries from the Piper nigrum, native to India. The berries are first soaked and fermented in water for several weeks to deteriorate the pericarp – the outer skin – and then only the inner seeds are dried.
Mild, musty, slightly sweet, and herbaceous – white pepper adds a unique flavor to dishes that call for a peppery bite. It is commonly used in French, Chinese, and Vietnamese cuisine or to spice up light-colored dishes without changing their appearance.
The Best 7 Substitutes for White Pepper
White pepper appears in diverse recipes, from stir fries to Swedish meatballs, hot and sour soup, seafood recipes, mashed potatoes, pasta, and cream sauces. The subtle heat and complex flavors enhance recipes without overpowering them.
Although mimicking the exact flavor profile is difficult, home cooks can swap white pepper for various other spices without a significant difference. The best white pepper alternatives include the following:
Black Pepper
Black pepper – the King of spices – is your best bet. It is far bolder and spicier than its white counterpart, offering more intense heat and fruity, woody-pine notes. However, you can use lesser amounts for a desired peppery taste – note that it may alter the color of your dish.
Start by substituting a teaspoon of white pepper with ½ teaspoon black pepper and add more for a more pronounced heat.
Did you know that the grind size matters? The bigger the peppercorn piece, the longer it retains its freshness, flavor, and essential oils. I prefer purchasing whole peppercorns and only grinding them while making a dish to ensure a burst of flavor. The Peugeot Paris Chef u’Select Stainless Steel Pepper Mill is one of my favorite kitchen gadgets. It has six fine to coarse settings that are easy to see and use.
Green Peppercorns
Green peppercorns boast a zesty, fresh flavor and distinctive green hue. They are a delicious replacement for white pepper in French-inspired dishes, steak meal prep, marinades, and peppercorn sauces.
Green peppercorns are milder than their white counterparts. So, consider using 1½ teaspoons of green peppercorns for every teaspoon of white pepper.
Green peppercorns are available fresh, dried, brined, or freeze-dried, each offering unique characteristics. Enjoy exploring the flavors and textures of the various forms of green peppercorns to create exciting dishes during your culinary adventures.
Pink Peppercorns
Pink peppercorns are a beautiful, vibrant alternative to white pepper. They lend a similar mild, peppery flavor with a slightly less intense aroma.
Pink peppercorns are especially tasty in meal prep fish recipes and dishes made with wine or vinegar. Treat them as the same and replace white pepper with equal parts of pink peppercorns.
Pink peppercorns have an impressive shelf life of three years when stored properly. Keep them in a tightly sealed container and a cool, dry spot to maintain flavor and color.
Ground Ginger
Ground ginger is a delicious substitute for white pepper without overpowering the dish. It lends a mild taste and sweet, floral, and slightly peppery notes that blend well into various recipes. It’s the perfect substitute for white creamy sauces, hot crockpot soups, and Thai dishes.
A little ground ginger is all you need; start by substituting a teaspoon of white pepper with ½ teaspoon of ground ginger and slowly add more to suit your desired taste.
Turmeric Powder
Turmeric lends a peppery spiciness and warm, musky, earthy flavors similar to white pepper; however, it has a different flavor profile. It won’t work as a white pepper alternative in every dish but adds great flavor to chicken marinades, sauces, soups, and stews.
Start by substituting a teaspoon of white pepper with ½ teaspoon of turmeric powder and gradually add more to suit your preferences.
I like experimenting with unique mixtures by using two or more spices as an exciting alternative to white pepper. My favorite is turmeric and ground ginger paired with a dash of black pepper. It’s a lip-smacking alternative for white pepper, especially in curries, stews, and stir-fries.
Ground Mustard
Ground mustard has a bright yellow hue and mild heat level. Its spicy flavors closely imitate some of the white pepper’s notes. It works perfectly in dry rubs, marinades, meal prep Japanese curries, and mac and cheese.
Use a one-to-one ratio when substituting white pepper with ground mustard.
Steer clear from vibrant spices like black pepper and turmeric if you don’t want to change the color of your dish. Instead, use alternatives like ground ginger or ground mustard to add subtle warmth to creamy sauces without altering the color too much.
Sichuan Peppercorns
Sichuan peppercorns are a unique replacement for white pepper. The seeds showcase an earthy depth with subtle citrus and floral notes and leave a piquant tingling sensation on the tongue and lips (due to a molecule called hydroxy-α-sanshool) when used in large quantities.
Sichuan peppercorns are a delicious addition to Chinese cuisine. You can use a one-to-one ratio when replacing white pepper with Sichuan peppercorns.
Sichuan pepper loses its punch after several months. Store it in the freezer to preserve its freshness.
Understanding White Pepper
Adding white pepper to your favorite recipes is a great way to take full advantage of its impressive nutritional qualities. It provides an extra dash of manganese, iron, copper, magnesium, and fiber to your diet.
White pepper also provides the following benefits:
- A rich supply of antioxidants
- Reduces inflammation
- Decreases blood pressure
- Promotes proper digestion
- Helps treat diarrhea
- Boosts curcumin absorption
Is White Pepper Healthy?
White pepper is a healthy spice also used as an herbal medicine or dietary supplement. It contains piperine, an active ingredient with numerous biological effects, including antioxidant, anti-inflammatory, antimutagenic, and antitumor activities.
It is also a low-FODMAP ingredient, making it suitable for IBS patients. However, eating large amounts can lead to adverse effects like a burning sensation in the throat or tummy.
Reasons to Substitute White Pepper
White pepper isn’t a staple in every kitchen, and home cooks may want to find a quick substitute instead of heading to the store. Often, you can substitute white pepper without a notable difference if you’re using a small amount of pepper in your recipe.
Some cooks may use an alternative to change the flavor profile if they do not enjoy the taste of white pepper. In rare cases, white pepper can cause an allergic reaction in some people.
Related Questions
Do I Need White Pepper?
White pepper isn’t a pantry staple and can be easily substituted. However, it’s a valuable addition to your pantry if you frequently prepare mild dishes with complex peppery notes.
Is White and Black Pepper the Same?
Black and white peppercorns come from the same plant. Black pepper is made by harvesting, cooking, and drying unripe green berries. In comparison, white pepper is made by soaking, fermenting, and drying only the inner seeds of fully ripened berries. White pepper has a less intense spiciness but a more complex flavor.
How Much Black Pepper Should I Substitute for White Pepper?
Black pepper is more intense and spicier than white pepper. Substitute a teaspoon of white pepper with ½ teaspoon of black pepper and gradually add more for a more intense heat.
Conclusion
The best substitutes for white pepper are black and green peppercorns; they come from the same plant and offer similar flavor notes. Other suitable alternatives include pink peppercorns, ginger, ground mustard, and turmeric.
Remember that these substitutes won’t mimic the exact flavors of white pepper. Consider the recipe’s ingredients and flavor combinations to ensure your replacement does not lose flavor balance.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
