
What brand of white pepper are you guys using?
I've noticed every time I use the amount of white pepper called for in recipies, the result is very overpowering and nothing like I would get in restaurants in the U.S. With the exception of hot and sour soup, I don't think I've ever had a dish where a white pepper flavor is obvious.
When following recipies I have to decrease the white pepper amount massively in order to turn it into a background flavor. (basically make it a pinch instead of a 1/4 or an 1/8th of a teaspoon).
My guess is I'm using is just the wrong brand, or just specifically this brand's ground is more fine compared what recipie creators are using. https://badiaspices.com/product/pepper-white-ground-16-oz/
Thoughts?