Botanical name: Piper nigrum
Description
White pepper starts out the same as the black, but are allowed to ripen more fully on the vine. The outer shell is then removed by soaking the berries in water until the shell falls off, or are held under flowing spring water, yielding a whiter, cleaner pepper. White pepper powder is also named as Guyue and Baichuan. White pepper powder has an aromatic and spicy flavor with the function of cold dispelling, phlegm dispel and detoxification it's mainly used in fish and meat instant noodles, and snacks.
Usage
White pepper starts out the same as the black, but are allowed to ripen more fully on the vine. The outer shell is then removed by soaking the berries in water until the shell falls off, or are held under flowing spring water, yielding a whiter, cleaner pepper. White pepper powder is also named as Guyue and Baichuan. White pepper powder has an aromatic and spicy flavor with the function of cold dispelling, phlegm dispel and detoxification it's mainly used in fish and meat instant noodles, and snacks.
Usage
Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance.
Attributed Medical Properties
Stomachic; carminative; aromatic stimulant; antibacterial; diaphoretic. Stimulates the taste-buds causing reflex stimulation of gastric secretions, improving digestion and treating gastro-intestinal upsets and flatulence. Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills.
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