I’ve never in my life bought white pepper, but from time to time, it will turn up in a recipe I’m perusing, or I’ll see it used in a cooking show.
Sometimes, it’s pretty obvious that white pepper is used for aesthetic purposes, if the food is pale in color, and the cook wants to keep it that way. But I’ve also seen recipes that use both white and black, so it’s not always aesthetic.
So what’s the difference in the flavor profile?
If I encounter a recipe that calls for white pepper and I have everything else I need, but only have black pepper, what’s the harm in substituting? Or what’s the protocol for substituting?