White pepper is commonly used in creams, light-colored dishes and in white sauces. White peppers are also used in a lot of French dishes for their ability to disappear in creamy sauces, but they are also a good option when you need a milder pepper flavor than you would get from black peppers. White pepper is used to a great extent in recipes for appearance only, usually in white sauces where you might not want dark specks. You can certainly substitute black pepper for white pepper, knowing that the black specks will show.
The best substitutes for White pepper are:
The addition of black pepper to light-colored dishes, that actually demands white peeper, gives a similar taste but with the black specks. Black pepper has a much stronger flavor than the white pepper, so you may want to add less of it to maintain the taste of your pasta. You could use ½ teaspoon of black pepper in place of 1 teaspoon of white pepper for an appealing taste.
Black peppers come from the same Piper nigrum plant as white peppercorns. They are actually the same fruit at a different stage of ripeness and that has been processed differently. Black peppers have a number of compounds not found in white peppers, with the result that they have a more pungent aroma and more heat.
Green pepper is another great substitute for white pepper as it is less visible than the black pepper and retains the presentation of your dish. It is generally available in two forms; pickled and dried. It is milder in taste than white pepper, so you have to add 1 ½ teaspoon of green pepper in place of 1 teaspoon of white pepper.
Light in color, pink pepper is the best fit for dishes that are light in appearance. Add it in the same quantity as white pepper and feel no difference in the taste. In addition to the fact that they look like true peppercorns, they also have a light taste that is similar to that of peppercorns. They make a great substitute for white peppercorns because of their mild peppery taste and the fact that their light color makes them a better fit for paler dishes. Use pink peppercorns as a 1:1 substitute for white peppercorns.
Pale in color and similar in taste as ground white pepper, ground ginger can easily blend in your recipe and act as a great white pepper substitute. Ground ginger has a mild spiciness along with a pale color that is similar to that of ground white peppercorns. It does not have as strong a flavor as that of fresh ginger and should work well in many applications that require white peppercorns.
Ground mustard may give a yellow tinge to your sauces but it serves as a good substitute for white pepper. Its spiciness can smoothly replicate white pepper’s flavor. Ground mustard has a sharp flavor and a mild heat along with a pale yellow color. Both the color and the gentle heat make it an effective alternative to white pepper in most applications.