What to Use When White Pepper Is Unavailable

If you're a cook, salt and pepper are essential in your daily routine — getting the seasoning just right is key to creating flavorful dishes. For most, this means sticking with the classic black and white pepper. But introduce white pepper, and suddenly the seasoning game feels a little more complex.

What exactly is this seemingly paradoxical spice? And what should you do when your recipe calls for white pepper but all you have is the regular kind?

What Does White Pepper Taste Like and How is It Used?

White pepper comes from the same peppercorns as black pepper, but it's milder with a subtler heat. It’s typically used in lighter-colored sauces and dishes to avoid the dark specks of black pepper, maintaining flavor without the visual impact.

In French and Chinese cooking, white pepper is more common than black, especially in marinades, sauces, and soups (such as hot and sour soup, where you won’t see the pepper). It's also used in cheese fondue to keep the melted cheese dip smooth and aesthetically pleasing, without dark flecks. Similarly, dishes like béchamel or vichyssoise benefit from its use.

In short, white pepper delivers the same flavor as black, but with less heat and without the dark specks.

Top White Pepper Substitutes

Most people don’t have white pepper on hand in their kitchen. So, what should you do when a recipe calls for it? Here are a few alternatives:

White Peppercorns

If you have white peppercorns, you can grind them just like black peppercorns to get the white pepper you need. A pepper mill will do the trick, and one teaspoon of whole peppercorns will give you about 1 ½ teaspoons of freshly ground white pepper for your sauces or chili.

Get the recipe: White Wine and Garlic Dream Cream

Black Pepper or Peppercorns

Whenever white pepper is called for, I typically reach for the black pepper I already have. No one at my table minds the black specks in their alfredo sauce or sprinkled through the béchamel in spinach lasagna. And while black pepper has a bit more heat, it's usually not an issue because the amount used is small.

However, if your dish is heavily dependent on the flavor of white pepper, like fondue, it's important to stick with the right kind. White pepper gives fondue its unique savory depth, so don’t substitute if you're aiming for the authentic taste.

Pink Peppercorns

Pink peppercorns aren't from the pepper plant like black, white, or green pepper. Instead, they are the dried berries of a particular rose variety. However, they share a similar flavor and spice with white peppercorns. Try using them in equal amounts for recipes with fish, scallops, or dishes that feature wine or vinegar—they complement these flavors beautifully.

Ground Mustard

It might sound a bit unusual, but ground mustard has a relatively mild taste. It's also lighter in color, though it may add a yellow hue to your dish. The subtle spice of ground mustard pairs wonderfully with buttery or cheesy dishes, as well as beef and pork. Just use a pinch to start.

Turmeric

Turmeric has a mild flavor and offers impressive health benefits, especially for its anti-inflammatory properties. If the flavors in your dish can complement its unique, slightly bitter taste—such as in butternut squash soup—start with a small pinch. Be cautious of turmeric's vibrant yellow color, though, as it can stain.