White pepper has a milder, more delicate flavour than black pepper, and is useful for adding a peppery
flavour to light-coloured sauces and soup without adding black colour. White pepper is commonly used in:
Light coloured European dishes like casseroles, pies,creamy shrimp and scallop sauces, mayonnaise,
cream based soups.
It’s mainly used in fish and meat preparations, instant noodles, and snacks
In Indian cuisine, white pepper is used for white or cream based gravies and curries.