I can only share my experience. White pepper (as well as green pepper and red pepper) differ in the color, obviously. White pepper seems milder. I have used it in spice cookies and salad dressings as a substitute for black pepper which seems harsher. It also seemed to be better for my children and their tender little tongues when they were still tiny. Coarse ground pepper is great on savory dishes like meat, beans, a Cobb salad - mm! Finer things seem to work better with white pepper. Just a tidbit is all you need, gingerly pinched between the fingers; mix well and then add more if needed.