Spices and herbs have been used in cooking since ancient times. They helped improve the aroma and flavor of the dish. One of the oldest spices is white pepper - a spice with a unique smell and many medicinal properties.
How white pepper is made
White pepper is made from the same plant as black pepper - pepper vines. Only exclusively ripe fruits are used for this, which get rid of the fruit shell in two ways. In the first method, the fruits of the pepper are washed for a long time in sea or limestone water until the red pulp falls off. After that, the bones are removed and dried thoroughly.
The second method, the most ancient one, is to get rid of the fruit pulp by drying it for a long time. To do this, the pepper is laid out in an even layer on some surface and left for 1-2 weeks under the scorching rays of the sun, stirring occasionally. After this time, the red pulp lags behind the stone on its own.
Thus, allspice white pepper is produced, which is considered a more valuable spice.
Composition and useful properties of white pepper
White pepper is famous not only for its delicate taste and aroma, but also for its beneficial properties. The latter are determined by the unique composition of the seasoning. So, white pepper contains dietary fiber, unsaturated fatty acids and ash, ascorbic (vitamin C) and folic acid (vitamin B9), thiamine (B1), riboflavin (B2), pyridoxine (B6) and vitamin PP. This seasoning is also rich in minerals: copper, phosphorus, calcium, iron, potassium, magnesium, sodium and selenium.
Due to the content of such useful substances, white pepper has a positive effect on digestion, improves appetite, and helps to strengthen the immune system. This seasoning also has antiseptic properties, so it is included in many antimicrobial and anti-inflammatory drugs.
What dishes should white pepper be added to
This off-white seasoning is used in cooking in the form of peas or powder. Its taste, in contrast to black pepper, is less pungent, and its aroma is more subtle. That is why it goes well with any fish or seafood, making the dishes from them more interesting and richer.
Peppers should be put into the dish at the initial stage of its preparation, and must be thrown away before serving. It is better to sprinkle with ground pepper already prepared food, since this spice does not require heat treatment in this form.
White pepper can also be added to creamy sauces or soups, vegetable salads. In some cases, white pepper will go well with chicken, especially if stewed in cream.
