Purchased on 02-15-2024 for $19.94. Has a 'Best by' date of 17 December 2027.
Like many of you, I've used McCormick spices for many, many years. Good quality and good flavor.
Sometimes, though, the prices for smaller packages at the local shops can be too spicy (pun intended) and less than palatable. That's why I prefer to buy 'bulk' sizing because it becomes more economical---much better bang for your buck.
Unfortunately, the local markets usually don't stock 'bulk' packages, and membership clubs have very limited selections.
Luckily, Amazon carries all sizes...
I have and use both black pepper and white pepper. Black pepper packs more bite/heat. White pepper has a smoother texture and adds a more even-keeled, across-the-board spiciness.
I prefer black pepper on steaks, pan-fried fish/pork/poultry, and salads because it adds a peppery kick to complement the natural flavor of the meat or vegetable.
Western cuisine that's flame grilled/broiled, pan fried, or deep fried is more suited for black pepper. It's used as an after-the-fact, add-on to dishes that are mostly enjoyed for the natural flavor of the meat or vegetable. To add a bit of zing.
White pepper is used more as an ingredient to blend in peppery goodness into sauces or in soups. White pepper infuses the pepperiness INTO the sauces and soups, whereas, black pepper adds the pepper flavor ONTO the meat or vegetable...if that makes sense.
White pepper is much more prevalent in Asian cuisine, where many dishes are prepared in sauces and flavored with sauces.
I've always topped off ramen with white pepper. It's how I've always had ramen. To me, having ramen without white pepper is like eating a McDonald's cheeseburger without pickles.
If you have a chance to visit Japan, you'll find that there's a white pepper shaker on every table in every ramen restaurant. In general, usage of white pepper is much more common there than black pepper.
I could've saved a few $ by purchasing a never-heard-of brand. The alternative had good reviews and was about 1/3 less expensive, but I elected to stick with what I know and trust---McCormick.
As with all things that have 'Best by' dates, once the airtight seal is broken, there is a slow, steady reduction in flavor/quality. To best preserve the quality, store this in an airtight container, at room temperature and away from heat, in low humidity, and in the dark.
Ground White Pepper
