White pepper

Pepper is a condiment that can rightfully claim to be the most popular in the world. However, while black pepper has a reputation as the “king of spices” and is widely used by everyone from chefs to ordinary housewives, its white counterpart is much less common.

Nevertheless, white pepper is an amazing spice that will help to fully reveal the taste of a huge number of dishes, give them an original flavor and a special piquant spiciness.

General characteristics

The main difference between white pepper and black, as its name implies, is color. However, this seasoning is not truly white. The “peas” of white pepper are actually colored in different shades of gray, with creamy notes. In the event that you are offered to purchase a spice the color of baked milk or almost snow-white, you should refuse such a purchase – such “ideality” means that the seasoning manufacturing technology was violated and artificial bleaching was used.

Compared to black pepper, white pepper has significantly less hotness, but the aroma, although it does not open immediately, is more refined, complex and deep. Gourmets claim that it contains shades of amber, musk and light woody notes.

Manufacturing technology

Contrary to popular belief, white pepper does not come from any unique plant. These are the same fruits of the same Píper nígrum pepper vine that gives us black pepper. White color is the result of a special processing technology.

First of all, if for the manufacture of black pepper the berries of the creeper are not yet fully ripened, in this case only fully ripe fruits with a rich red color are used. After collection, they are sent for special processing, which can be carried out in two ways.

The first method of obtaining white pepper involves the use of sea water. The fruits are simply soaked in it until the exfoliation of the red pulp, the pericarp surrounding the seed-bone, occurs. A solution of calcium hydroxide, known as lime water, can also be used for this purpose. After the pulp is separated, the future spice is removed from the water and dried.

The second method is considered more natural and allows you to get a spice with an even more delicate aroma. The fruits of the vine are simply laid out on a flat surface and left to dry in direct sunlight. As a result, the dry pulp itself lags behind the bone. After that, the “peas” are sorted out, the remnants of the pericarp are cleaned off and again thoroughly dried.

Calorie and chemical composition

The energy value of white pepper is 296 kcal per 100 g of product. The nutrient composition is as follows: 10,4 g of protein, 2,12 g of fat and 42,41 g of carbohydrates.

The chemical composition of the spice includes an impressive list of vitamins and minerals. So, vitamin C (21 mg) increases the body’s resistance to viruses and bacteria, stimulates cell regeneration processes. In addition, its deficiency is fraught with increased bleeding gums, weakness and chronic fatigue.

Vitamin PP (0,212 mg) is involved in the synthesis of several hormones, and also contributes to the smooth functioning of the digestive system, stimulating the production of gastric juice and pancreatic enzymes. In addition, it has a beneficial effect on the condition of blood vessels and has an anticoagulant effect, preventing the occurrence of blood clots.

Vitamin B9 (10 mcg) is necessary for the cardiovascular system, takes part in the synthesis of digestive enzymes, and helps to endure psycho-emotional overload more easily. It is also necessary for pregnant women to prevent problems with the development of the fetus.

Vitamin B6 (0,1 mg) is necessary for the body to absorb the proteins and fats that come into it with food. It also helps to normalize blood sugar levels and has a slight diuretic effect.

Vitamin B2 (0,126 mg) is necessary to maintain a normal blood formula – in particular, for the formation of red blood cells. It also protects the retina from the harmful effects of ultraviolet radiation and helps prevent the development of cataracts. In addition, it is responsible for the condition of the oral mucosa, promotes the healing of wounds, sores and microcracks.

Vitamin B1 (0,022 mg) improves cognitive abilities, helps to keep the heart muscle in good shape, stimulates tissue regeneration and normalizes the emotional state.

As for micro and macro elements, white pepper is a real storehouse of minerals. So, calcium (265 mg) has anti-inflammatory and antihistamine effects, is responsible for the condition of bone tissue, nails and teeth. Its deficiency is fraught with increased blood pressure, joint pain and reduced emotional background.

Selenium (3,1 mcg) increases the protective functions of the body, and also prevents the development of tumors and their transformation into malignant ones. In addition, this element is necessary for the prevention of diseases of the kidneys and pancreas.

Manganese (4,3 mg) normalizes blood sugar levels, preventing the development of diabetes. Also, this element has preventive properties, preventing the development of fatty liver, and reduces the content of “bad” cholesterol in the blood, preventing the occurrence of atherosclerotic plaques.

Copper (910 mg) is necessary for the synthesis of hemoglobin. In addition, this element is involved in the synthesis of collagen, which is necessary to normalize the condition of the skin and hair. Also, copper helps to increase the vitality of the body, normalizes the activity of the digestive system.

Zinc (1,13 mg) is critical for the synthesis of vitamin E and the absorption of vitamin A. It also prevents the development of diabetes and epilepsy, normalizes the emotional background and promotes regenerative processes.

Iron (14,31 mg) plays the “first violin” in the process of hemoglobin synthesis. It is also necessary for the normal functioning of the immune system, is involved in the synthesis of thyroid hormones and helps the body absorb B vitamins.

Phosphorus (176 mg) is necessary for cognitive activity, ensures a healthy state of bone and dental tissues, and plays an important role in energy metabolism.

Potassium (73 mg) together with magnesium (90 mg) help to normalize the activity of the heart muscle. In addition, potassium has pronounced antihistamine properties and normalizes water balance, preventing the development of edema. As for magnesium, its deficiency is also fraught with pressure surges, headaches, constant weakness and nervous breakdowns.

Sodium (5 mg) is involved in the production of gastric juice, has a vasodilating effect, activates the production of pancreatic enzymes.

In addition, the spice contains dietary fiber, as well as essential oils, fatty acids and phytosterols, which can lower the level of “bad” cholesterol and prevent the development of cancer.

Useful Properties

Due to its chemical composition, white pepper has a wide range of beneficial properties, which suggests that this spice can help solve a number of health problems:

1. Helps improve the cardiovascular and nervous system. It has anticoagulant properties, as a result of which it is indicated for use by people prone to the formation of blood clots.
2. It is a hepatoprotector and helps to improve the functioning of the digestive tract. In particular, the use of white pepper contributes to a more efficient elimination of toxins.
3. Normalizes metabolism and helps to increase the body’s resistance.
4. Prevents the development of cancer.
5. Helps to normalize the condition of the oral cavity: freshens breath, strengthens the gums, neutralizes bacteria.
6. It is useful as a restorative agent for people who have suffered serious illnesses.
7. It has an anthelmintic effect and at the same time does not have side effects that are characteristic of medical preparations of this kind.
8. Increases libido. Especially this seasoning is useful for men, because it helps them to return sexual desire to the opposite sex.
9. Helps reduce high fever.

Use in cooking

In cooking, white pepper is not as widely used as black pepper. First of all, this spice is used to prepare light sauces and dishes that should be spicy, but interspersed with black pepper in them would not look aesthetically pleasing.

Like black pepper, this seasoning comes in two varieties: ground white pepper and white peppercorns. Ground pepper should not be subjected to prolonged heat treatment, as it may lose its taste properties. It is better to sprinkle them with a ready-made dish. As for peppercorns, culinary experts know that it is better to add it to the dish at the very beginning of the cooking process, and remove it from the finished dish. It should also be remembered that when ground, white pepper quickly loses its flavor during storage, and therefore many people prefer to grind the seasoning themselves immediately before using it.

Ground white pepper is perfect for vegetable dishes, especially salads. It also helps to reveal the taste of meat and vegetable soups. Add it to the ear. White pepper goes well with boiled beef and veal, as well as minced meat products and savory pastries.

White peppercorns are added to stir-fries, stews and soups, to baked fish.

Since the aroma of white pepper is very rich, it is not suitable for making sweet dishes.

Cooking Christmas punch with white pepper, rum and cranberries

To prepare a Christmas warming drink, you will need the following ingredients: 4 liters of cider, a liter of cranberry juice, two glasses of white rum, a tablespoon of white peppercorns, four cinnamon sticks, two red oranges, 400 g of fresh cranberries, 16 cloves.

Cut oranges into slices. Please note that the peel does not need to be removed first. After that, cut the rings in half and insert one clove into each semicircle next to the peel.

Combine cider and cranberry juice in a large saucepan. Throw oranges and cranberries in there. Add white pepper and chopped cinnamon sticks. Place over moderate heat and bring to a boil.

When the punch is ready to boil, remove the pot from the heat, add the rum to the mixture, stir and serve immediately.

“Bearnaise” sauce is ready

Béarnaise sauce (Bearn sauce) is a classic of French gourmet cuisine. It got its name in honor of the legendary King Henry IV. Béarnaise is served both hot and cold. It perfectly emphasizes the taste of grilled fish and steak and is considered one of the best French sauces to this day.

To prepare the sauce, you will need the following ingredients: 2 tablespoons of white wine vinegar, the same amount of water, a teaspoon of white peppercorns, four egg yolks, 250 g butter, half a lemon, a pinch of cayenne pepper, three tablespoons of tarragon, two pieces of onion – shallots, one tablespoon of dried chervil.

Pour the vinegar and water into a small heavy-bottomed saucepan. Add pepper to it and bring to a boil. Reduce heat and simmer for a minute. After that, add two tablespoons of tarragon and shallots.

Remove the saucepan from the heat. It should cool down properly, then strain the mixture into a heat-resistant container, pour in the egg yolks and mix.

Place the bowl over a saucepan of boiling water, and so that the bottom of the container does not touch the surface of the water. Beat the mixture until it thickens and becomes viscous and homogeneous.

Place the bowl on a damp towel. Slowly pour in the melted butter and whisk in the sauce. After that, add the lemon juice, and before serving – tarragon and chervil.

Cooking tomato broth with vegetables and white pepper

To prepare this dish you will need: two heads of shallots, four tablespoons of olive oil, a kilogram of tomatoes, two cloves of garlic, a teaspoon of sea salt, the same amount of sugar, the same amount of chopped basil, chervil and tarragon, four egg whites, each a quarter teaspoon of white and black peppercorns, 50 g of green sugar peas, the same amount of green string beans, twenty pieces of green asparagus.

Finely chop the onion. Cut ripe tomatoes into large pieces. Cut garlic cloves into petals. Finely chop the basil, chervil and tarragon, prepare the asparagus and trim the tops and tails of the sugar peas and green beans.

Simmer the shallots in three tablespoons of olive oil for three minutes. Then add three-quarters of the total volume of tomatoes, garlic and herbs, salt and add sugar. Then stir and cook over low heat for ten minutes.

Pour in a liter of water and bring to a boil. Boil for a quarter of an hour over low heat, removing scale.

Line a colander with triple-folded gauze or a thin towel and strain the tomato broth. Cool down.

Whip the remaining tomatoes with the proteins in a blender. Transfer the mixture to a saucepan and pour in the strained tomato broth.

Bring the mixture to a boil, then simmer for twenty minutes on the lowest heat.

Strain the broth again. The liquid should be completely transparent. If it is cloudy, strain the broth again and refrigerate it.

Prepare decor. Cut the sugar peas into beautiful diamonds. After that, fry the peas, beans and asparagus in a small skillet for three minutes. Place them on a paper towel to remove excess oil.

Put the asparagus, beans and peas on the bottom of soup bowls and pour over the broth. Soup can be served.

A few secrets

When using white pepper, experienced chefs recommend “taking into service” a few secrets:

1. Use white pepper, not black pepper, when making dumplings.
2. If you are not sure that your guests like spicy dishes, then replace black pepper with white in your recipes. Black pepper in this case can simply be served separately in the pepper pot.
3. Do not stock up on white pepper for future use. This is especially true of ground seasoning, as it loses flavor very quickly.

Contraindications and harm

Like any other seasoning, white pepper has a number of contraindications for use.

First of all, people who have been diagnosed with gastritis, ulcers and other diseases of the gastrointestinal tract should stop using it. White pepper is strictly contraindicated in acute pancreatitis.

This spice is not recommended in the presence of diseases of the excretory system: kidneys and bladder.

In case of malfunctions of the nervous system, depressive disorders and other diseases of this kind, doctors strongly recommend that you refrain from using white pepper.

Anemia is another problem in which this spice should not be abused. Allergy sufferers should also be very careful, because the likelihood of individual intolerance is very high.

In addition, nutritionists remind that white pepper, like other spices, should be excluded from the diet of pregnant and lactating women. In the nutrition of children, they are allowed to be used only after the child reaches the age of five.

How to choose and store

When choosing white pepper, you should first of all pay attention to its color. As noted above, despite their name, peas have a beige-cream hue. When ground, white pepper turns yellowish-brown.

Many unscrupulous manufacturers, in order to give their product a more attractive appearance, use the artificial bleaching procedure, including ordinary hydrogen peroxide. No doubt, such a pepper looks very attractive and even slightly resembles pearls. But the fact is that during additional processing, the seasoning lost essential oils, as a result of which it lost most of its taste and aromatic qualities.

At the same time, white pepper should not have a distinct gray tint. This may indicate that the production technology has been violated or that the spice has simply expired.

Try to crush the pea in your fingers. Fresh pepper should first fall apart into fairly large pieces or flatten, and then crumble into small crumbs. If the pepper is old or the technology was violated during its manufacture, then when pressed, it immediately crumbles into dust.

If you buy ground pepper, then feel the packaging to make sure that there are no seals and lumps in it, and the powder has not caked. Please also note that unscrupulous manufacturers often falsify white pepper by adding starch, flour and other ingredients of this kind to it.

Although the shelf life of white peppercorns is usually four years, in fact, they retain their aromatic and taste qualities for approximately two years – and then only if a completely sealed container was used for storage, the seasoning was not exposed to moisture and sunlight. rays. As for ground pepper, it is better to grind it yourself, just before you start cooking, although manufacturers usually indicate that the shelf life of this seasoning is three years.

Application in medicine and cosmetology

The healing properties of white pepper were known to the ancient Indians. They widely used this spice as a remedy for the treatment of diseases of the upper respiratory tract.

To date, white pepper has found wide application in pharmacology. It is used mainly as an extract and powder. It is a component of a number of warming ointments, and is also part of antiseptics and anti-inflammatory drugs.

Ointments based on white pepper are used to treat diseases of the spine and joints – in particular, arthritis, sciatica and osteochondrosis. They are also recommended for rubbing with colds and to improve blood circulation.

Infusion of white pepper in folk medicine is used to grind stones in the bladder. Also, an infusion of spices with honey is used to speed up recovery from bronchitis and pharyngitis, since it has an expectorant and antiseptic effect.

Cosmetologists use white pepper as an ingredient in masks to improve skin tone and enhance its regenerative properties. It is also a component of anti-cellulite wraps. Masks based on onion juice, salt and white pepper are used to strengthen the hair roots.