Pepper is the fruit of the pepper tree.
So, both black and white pepper grow on the same tree.
What do you think? I was shocked to hear it
<h1 class="pgc-h-arrow-right" data-track="5" what are the advantages of the popular pepper >? </h1>
Pepper has a strong spicy aromatic taste, can be called the world's most popular spice, can be used in almost any food, it has the effect of defishing and freshening, promoting appetite.
The spicy taste of pepper comes mainly from piperine.
<h1 class="pgc-h-arrow-right" data-track="8" >What are the differences between black pepper and white pepper? </h1>
<h1 class="pgc-h-arrow-right" data-track="9" >1, the selection of fruits and processing methods are different</h1>
The fruit on the pepper vine appears green when it is not ripe, and when it is ripe, the green gradually turns red.
The black pepper we know as it is made from unripe green berries. After the berry is processed by boiling, drying, fermentation, drying and other processes, the peel gradually turns black and shrinks into a thin wrinkled layer of skin, wrapped in seeds, and this series of treated products is black pepper.
White pepper is made from fully ripe berries. The berries are soaked in water for about a week, and the bare seeds can be processed by removing the pulp residue, drying the bare seeds, and removing the shell.
<h1 class="pgc-h-arrow-right" data-track="13" >2, different aromas, cooking methods are different</h1>
White pepper is more spicy because piperine is mainly found in the seeds, while white pepper is the shelled part of the seed, so it is more spicy.
However, the aroma of pepper is not only piperine, but also contains a variety of flavor ingredients, such as: sunflower, pine, linaloene and other substances. It is also removed from the shell during the production of white pepper, resulting in the removal of these fragrance substances, so the aroma of white pepper is obviously inferior to that of black pepper.
White pepper is suitable for cooking, burning, roasting and other long-term cooking methods. The aroma of white pepper is more stable, which is more suitable for this high-temperature dish.
Black pepper contains more aromatic substances, so the aroma loss is also relatively fast, more suitable for stir-fried waist flowers, fried steak and other dishes with short cooking time.
<h1 class="pgc-h-arrow-right" data-track="18" >3, production costs are different</h1>
There is a simple calculation: every 100 pounds of pepper fresh fruit can make 25 pounds of white pepper, while black pepper can get 37 pounds.
Therefore, we naturally think that white pepper with low output is more valuable. Also because black pepper is darker in color, it is not easy to match in dishes that pursue beautiful colors, so we prefer white pepper.
But in the eyes of European countries, black pepper is simply a black elf, and it is widely used in various dishes. The reason is that they are more concerned about the taste of the dish, and will regard the taste of the dish as the soul of the dish; in our country, they are more concerned about the quality of the taste.
PS: In addition to the two colors of black pepper and white pepper, there are also green pepper and red pepper in Thailand and other places. They are all obtained through certain treatment processes, such as green pepper is made of salt water, and red pepper is made of fresh pepper by vinegar pickling.
All in all, pepper is a magical seasoning. In ancient Europe, the valuable black pepper was often used as collateral or even currency, which shows the importance of pepper.