White pepper is valued above black, because its receipt takes more time and effort. It has a more delicate aroma (some, however, it seems unusual and even unpleasant). White pepper is good in soups and meat, but especially in fish and light sauces.
White pepper is valued above black, because its receipt takes more time and effort. It has a more delicate aroma (some, however, it seems unusual and even unpleasant). White pepper is good in soups and meat, but especially in fish and light sauces.