Given the background description of some cooking related query, summarize the question into a title
Q: I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the odor/flavor is very dominant cutting out all other flavors. How can I use this pepper without losing the other flavors?
A:
How can I use white pepper without having the odor dominate the food flavour?