On already ground white pepper I tend to agree. But since I only use fresh ground and sea salt its different.The fresh grond black pepper is stronger as is the intensity of the sea salt since it is a finer grain it adheres more to the product.
2 to 1 for me is to much salt to pepper ratio. I only use white pepper in dishes that are light in color . Black pepper to me is much more pungent. I use kosher salt for roasting ,sea salt for sauces and table salt for salads
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