Perfect for seasoning light-colored dishes where you don’t want the specks of black pepper to show, such as creamy soups, mashed potatoes, or white sauces. It’s great in Asian dishes like stir-fries or curries, adding a subtle heat. White pepper also works well with seafood, poultry, and eggs, particularly in egg salad or scrambled eggs, and it adds a mild kick to salad dressings and vinaigrettes.