Organic certified White pepper (Piper nigrum L) tastes hotter than black, less complex, with fewer flavour notes, Marie Lorraine explains on Chowhound. High-quality peppercorns of either type are more aromatic and have more floral, spice, and fruit notes than generic ones. Freshness is key to good white pepper, which turns stale and bitter faster than black. White pepper in light-colored dishes for aesthetic reasons (such as white sauces and mashed potatoes) is a tradition that originated in French cookery. However, white pepper is also used in some cuisines for its specific flavor. It is common in Chinese cooking and uses it in aromatic soups and pork dishes, as well as in many Swedish preparations.