White ground pepper

An experienced chef will always tell you that well-chosen spices and spicy herbs can make a masterpiece of culinary skill out of an ordinary and everyday dish. Therefore, you should take a closer look at all kinds of spices and seasonings.

Today we decided to turn your attention to white ground pepper, which is produced from white pepper. At its core and biological classification, white pepper is no different from black pepper. Except the color is different.

How does black pepper turn into white? Everything is very simple, pepper changes its color as a result of processing. Black pepper, as well as white pepper, is produced from peppermint liana. Ripe pepper fruits of red vine are specially treated so as to remove the skin from the fruit.

After the pepper is finally dried, it changes its color and becomes white pepper, which has a thinner taste and aroma. There are two main varieties of pepper - ground white pepper and peppercorns.

Ground white pepper is best used in the preparation of meat dishes and vegetables. Thanks to the improved taste qualities, ground white pepper is suitable for those dishes that should be moderately sharp, but at the same time have a rich and noticeable peppery taste.

It is the less spicy taste of ground white pepper that makes this seasoning indispensable when preparing fish dishes. Ground white pepper is perfect for making soups, both meat and vegetable or ear. Also, pepper is added to minced meat and sauces.

Salads made of fresh vegetables are seasoned with ground white pepper, added to savory and creamy sauces. Foodies know that the best seasoning for a cooked calf or beef-based dish is ground white pepper.

Some famous national dishes of the peoples of the world are not conceivable precisely without ground white pepper. For example, if you season Romstex with black pepper, the taste turns out to be completely different. Many hostesses use ground white pepper in dough dishes (dumplings) and in baking.

What better way to use ground white pepper or peppercorns? We believe that both peppers can and should be used. In fact, there are no fundamental and significant differences. But there are some rules you should know to cook delicious dishes.

It is better to add white peppercorns to the dish directly at the beginning of the cooking process, and extract them from the finished dish. Ground white pepper, on the contrary, should not be subjected to long-term heat treatment, otherwise it loses its taste and beneficial properties. It is better to sprinkle the ready-made dish with ground white pepper.