Ground White Pepper

Subtler and less biting than black pepper, so you can use more of it. It also disappears into pale food, which is the other reason cooks reach for it: no black flecks in a cream sauce or mashed potatoes.

Ingredients: Ground white peppercorns.

Try it in: cream sauces, mashed potatoes, chowder, Chinese hot and sour soup, gravy, and light-colored dishes.