"Pepper" - as a common seasoning in life, usually in the form of powder, grains, foodies are not unfamiliar with it.
In the Chinese and Western diets, pepper has a long history, such as medieval Europe, because of the extremely low production, it is a luxury-like existence, once catching up with gold, was used as a trading currency.
Not only that, but there is also a record of pepper in China's "Hanshu Che Qianqiu Biography":
The name of the pepper room hall, where the queen lived, painted the wall with pepper and mud, taking its warmth and fangye
The "Pepper Room Hall" mentioned in it is the place where the empress (Weiyang Palace of the Western Han Dynasty) lived, because the walls were smeared with pepper and mud, so named.
That is to say, the earliest pepper, only the royal family is worthy of use, its value is evident.
But with the passage of time, after the precipitation of the long river of history, the price of pepper has now been thrown out of eighty-eight streets by gold, and the two are completely incomparable.
Although the popularity is also very widespread, it is still not as conventional as "oil, salt, sauce and vinegar", which has also led to many friends who still lack understanding of it.
The most intuitive problem is that in addition to color, it is difficult to distinguish the difference between black pepper and white pepper - don't look at the same pepper, and there is only a word difference, but the use is thousands of miles.
For example, white pepper is used more in Chinese food, used to stew soup, mix filling, roast vegetables can be, boiled for a long time to remove fishy, now sprinkled fresh.
Black pepper, on the other hand, is mainly mixed in the field of Western food, although it also has the effect of "de-exoticizing and increasing the flavor", but its taste is heavier, suitable for seasoning when fried chicken, fried steak, and pickled sausages.
In fact, whether black or white, they are all produced from the same "pepper tree".
After the pepper fruit is fully ripe, after peeling and fleshing, the resulting "pepper seed" tastes more spicy than fragrant, but the color does not change, that is, "white pepper".
In the state that is not yet fully ripe, the pepper fruit is exposed (or fried), the flesh is wrinkled, and then exposed to the sun again, and the "black pepper" is obtained.
Because white pepper is only a simple "core", the appearance is rounder than black pepper, and the latter is more vicissitudes because of the dried peel.
To put it bluntly, the difference between the two is only the difference in processing methods - one is to peel and then dry, and the other is to dry with the skin.
Many people think that "pepper" is just the product of peppercorns, and it doesn't make much difference except that it is more convenient to use.
In fact, purely from the taste point of view, the flavor of "pepper grains" is better, and the "pepper grinder" in Western food is the best proof.
Because the pepper ground by the machine is oxidized during the processing and storage, the fragrance will also volatilize a part.
The on-site grinding pepper, the taste is more natural, the freshness will be relatively higher, and can be guaranteed to be 100% pepper, and even many Western chefs, there are their own customized "grinders", and attach great importance to it.
It can be said that in the eyes of many chefs, the difference between "pepper and pepper grains" is even worse than the "difference between black and white pepper".
Having said all this, I believe everyone understands the difference between "black pepper" and "white pepper".
In fact, no matter which kind of pepper, it has its own unique taste, and there is also a certain "adaptability" to the dishes covered.
The two are different, but they cannot be substituted for each other, and as for who tastes better, it is a matter of opinion.
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