Pepper is arguably the most widely used spice in the world, native to India, first introduced to China during the Han Dynasty, and also paid as a salary for imperial court officials during the Ming Dynasty. Pepper is also the cause of the great changes in the age of great navigation, once worth more than gold, the British BBC "Spice Road" documentary once said: "In the Middle Ages, stealing such a handful of pepper is equivalent to successfully robbing a bank now." ”
Pepper can be found in the general market, which is divided into four colors: black, white, green and red. All four are piper nigrum plants that grow from the same pepper tree vine, and the only difference is the difference in maturity. Pepper seeds first change from [light green], to [dark green], then to [orange], and finally to ripe [red]. Where did that black and white pepper come from? Today, I will compare black pepper vs white pepper
1. Identity origin: The picking period is different
Black pepper is made from the time the fruit is hung until the whole bunch of fruit appears dark green, and is harvested and dried.
White pepper is made by taking a ripe red pepper, soaking it in water or potion, peeling it, and drying the seeds inside.
2. Aroma: black pepper > white pepper
Black pepper, because it is directly dried without peeling, contains the highest odor of essential oils, with stronger citrus, woody and floral elements.
3. Spicy taste: black pepper > white pepper
Although the same pepper has a spicy taste, it is different in degree of pungency and different in aroma, so the use in cooking is also different.
Black pepper has more volatile substances, strong spicy taste, more "punch", so if it is cooked for too long, its aroma will volatilize, so it is more suitable for frying/roasting/teppanyaki cooking and suitable for dark dishes, especially suitable for beef.
White pepper because of the removal of the skin, piperine ingredients are lower, spicy taste weakened, relatively mild, suitable for light color and elegant dishes, can ensure that the original color of the dish is not lost, more suitable for the preparation of meat stuffing to fishy, stewed soup and so on.
4. Therapeutic value: white pepper> black pepper
The medicinal value of white pepper is slightly higher than that of black pepper, which can disperse cold, strengthen the stomach, etc., enhance appetite, and help digestion.
5. Price: White pepper> Black pepper
Black pepper is cheaper than white pepper because of its simple processing. White pepper is generally 4-5 times the price of black pepper.
6. Place of Origin:
Vietnam is now the world's largest producer of pepper, dominated by black pepper, which accounts for half of global production. The largest producer of pepper in China is Hainan, accounting for more than 90% of the country's total output, the main variety is white pepper, white pepper production accounts for one-third of the world's total.
Cooking Notes:
Whether black pepper or white pepper and other peppers, do not fry at high temperatures, or stew for too long, it is very easy to evaporate its aroma, it is recommended to wait until the ingredients are about to come out of the pan during cooking.
Applicable physique faq:
Pepper is a hot spice, if it is a friend with a dry and hot physique, it is recommended to pay attention to the amount of consumption