Black pepper and white pepper have similar names, how to use them correctly?

For people, there are white and black skin tones, and the clothes we wear every day are also black and white, and this pair of contrasting colors is naturally indispensable in the food world. For example: black fungus and white fungus (also known as white fungus), white rice and black rice, white sesame and black sesame seeds, etc.

However, among the many seasoning ingredients, there are two common condiments, which originated in India, and chefs have used them ingeniously to add a lot of flavor to the food, and even have the effect of removing the fishy taste: black and white pepper used on a daily basis.

Black pepper and white pepper, you can see the difference in color just from the name of the word, of course, in addition to the naked eye, the taste of the two is very different, black pepper is richer than white pepper, but also has its own merits, and these are fundamentally related to the pepper extraction part. In the processing of pepper, black pepper is made by drying fresh fruits directly, but white pepper is the pepper seeds left after removing the peel, pulp and fruit stem, the smell is fragrant, and the medicinal value is slightly higher than that of black pepper, but the taste is relatively light.

In addition to the difference in color, taste and reclaim, due to different processing methods, the aroma and pungency of the two are not the same, so the usage of the two is very different.

The black pepper is completely reclaimed, so it has a strong spicy flavor and smells more "rushed". In Chinese cuisine, it is often used in stewed meats, barbecued meats, hot pot and other foods with strong flavors, and in Western cuisine, chefs also prefer to use black pepper, especially steak, beef tenderloin and shrimp pasta.

White pepper made from white pepper seeds has been removed from some of the smell, and the pungency has been weakened a lot, and the smell appears milder, so it is used more frequently in Chinese food, and is suitable for various soups, and the effect of removing the smell is very good. In particular, a bowl of mild and nourishing mutton soup, or a pork belly soup that strengthens the spleen and strengthens the spleen, should add a little white pepper.

All in all, in the cooking process, don't think that the difference between the two is the same, if you use it wrong, the taste will be much worse. Black pepper is mainly used in fried, stir-fried, grilled, and fried meat foods, especially Western food; White pepper is mostly used in soups or seafood that needs to be fishy, and it is mainly used in Western food.

Finally, let's popularize the storage method of pepper. Because after drying, the shelf life of pepper is relatively long, and it can be stored for 1 2 years without moisture under normal circumstances. But we can see in the supermarket that one is pepper and the other is peppercorns, and the former is volatile because of the fragrance after being crushed, so the best shelf life is about 3 months; Now the merchant will take into account the consumer's feelings, so the packaging cover is designed to be grindable, which can not only extend the shelf life, but also grind and use, which is very convenient!

These two peppers are a type of pepper, but the preparation is different, black pepper is picked and dried when it is about to ripen and has a black color, and white pepper is ripe and the husk is removed. Black pepper is not peeled, and it is flavorful, which is suitable for eating hot pot, barbecue, stew, and cooked meat. White pepper is relatively mild, suitable for stir-frying and cooking soups.

White pepper is widely used, meat and vegetarian dishes can be used, mainly to remove the effect of increasing flavor, and generally have a more significant effect on fishy ingredients, such as fish and other seafood. And black pepper has a strong flavor and is suitable for Western food, such as steak, chicken fillet, thick soup, etc.

Black pepper has a hard taste and is suitable for use at the end of cooking, mostly used for offal, seafood and other foods, while white pepper is soft and suitable for cooking with light food, especially suitable for stewed soups.

Let's start with black pepper, which is generally used in stir-fries, pasta, or also for baking. White pepper, on the other hand, can only be used for meat filling, soups, etc. White pepper is not suitable for stir-frying, whereas black pepper is not suitable for the usage of white pepper.

It's not the same.

The most significant difference is the color, black pepper is black, white pepper is white. Pepper is a tropical crop that can add flavor and enhance the texture of the ingredients, and most of the pepper we see on the market is imported from abroad. Black pepper is actually an incompletely ripe fruit during the growth of pepper, the pepper shell at this time is black, and when the pepper is fully ripe, the black skin will fall off, revealing the white part inside, and the pepper at this time is what we usually call white pepper.

Difference Between Black Pepper and White Pepper:

1. The harvest date and treatment methods are different. Black pepper is a stage when the fruit is grown but not yet ripe, and it is harvested when the color is just red, and it is dried together with the skin for 3-4 days to finally become a black-brown fruit. The white pepper is after the fruit grows and matures, its outer skin completely turns red and then picked, peeled first and then dried, the surface is gray-white, and the powder ground into is also called white pepper.

2. The difference in taste and usage method. The taste of black pepper is much stronger than that of white pepper, and it is fragrant and spicy, so when eating steak, there is only black pepper juice and no white pepper juice; However, black pepper should not be boiled for too long, because there are more volatile substances in black pepper, and if it is boiled for too long, its aroma and spiciness will volatilize.

Black pepper is the hotter it gets, so it's best used for sizzling dishes, as well as for stews, game, and hot pot. White pepper is softer and more fragrant than black pepper, and the aroma is relatively stable and not easy to lose, making it an ideal seasoning for cooking fish and braised dishes.

3. Pepper is very hot, and eating too much will cause yang energy in the human body, so you should control the amount every time you season with pepper, otherwise you will have acne on your face, and you will be easily angry.

Details:

First of all, black pepper and white pepper are the same plant. The skin of peppercorns is white at first, which is white pepper. Black pepper is a ripe peppercorn with a black skin.

The green peppercorns are picked when they turn bright red before they are ripe, fermented and dried to turn black, usually coarsely ground and have a strong flavor.

White pepper is harvested until it is fully ripe, dried on the tree, peeled, and ground into a fine powder, with a stable fragrance and not easy to disperse. So whether it is white, black, red, or green pepper, although the color is different, it is all taken from the same pepper tree.

The differences between black pepper and white pepper are as follows:

1. The ingredients made of the two are different.

Black pepper is made from unripe pepper berries, and the fruit is scalded in hot water, and the heat destroys the cell wall of the fruit, so the final color is black. After the fruit is dried, the skin that wraps the seeds gradually turns black and shrinks into a thin crumpled layer. White pepper is made from pepper seeds that have been peeled off, usually from a fully ripe fruit, soaked and stripped of the pulp, and finally dried on it.

Because of one more process, ** will be slightly higher than the same grade of black pepper.

2. The taste of cooking is different between the two.

When cooking, the main difference between black pepper and white pepper is: the taste of black pepper is stronger and spicy, which is more suitable for beef, offal, etc., and the cooking time should not be too long, and black pepper will lose its spicy taste due to volatilization for a long time. White pepper is relatively milder, suitable for stewed meat, roasted fish, hot and sour soup, etc., which does not affect the color of the dish and contains the characteristic peppery aroma.

Overall, black pepper is suitable for cooking red meat, while white pepper is suitable for cooking white meat.

Distribution of pepper varieties

1. Black pepper: black pepper is a flowering vine of the piperine family, native to the Malabar coast of India, cultivated in Guangxi, Guangdong, Yunnan, Hainan and other places in China, with a fruity and spicy taste, it is one of the earliest spices used by people, and may be the most widely used spice now.

2. White pepper: white pepper is the dry and near-ripe fruit of pepper of the pepper family, the smell is fragrant, it is one of the favorite condiments, mainly produced in Guangdong, Guangxi and Yunnan and other places, the surface is yellowish-white or light yellowish-white, smooth, there are many light-colored linear stripes between the top and the base, and its medicinal value is slightly higher than that of black pepper.

3. Green pepper: Green pepper has low spiciness, and is used in duck dishes, cream and milk ester products, mainly produced in Brazil, Malaysia, Ceylon, Thailand, Singapore and other places.

4. Red pepper: Red pepper is the fruit of the Brazilian pepper tree, which originated in Brazil, Argentina and Paraguay, and was later introduced into many places, mainly as a decorative or shade plant, because it is an aggressive plant, so today, the vast majority of temperate regions can see the traces of the Brazilian pepper tree.

Essential differences: white pepper is a ripe fruit, mostly yellow-gray in color; Whereas, black pepper is an unripe fruit and is mostly black-brown in color. Ways to eat:

White pepper has higher medicinal value than black pepper, which is often used in cooking, such as black pepper beef; White pepper is often used in herbs. Taste: Black pepper has a strong spicy flavor and is often used to enhance flavor.

Black pepper and white pepper are mainly distinguished from the following three aspects:

1. Essentially: white pepper is a ripe fruit, and the color is mostly yellowish-gray, while black pepper is an unripe fruit, and the color is mostly black-brown.

2. Edible way: The medicinal value of white pepper is higher than that of black pepper, black pepper is often used in cooking, such as: black pepper beef, etc., and white pepper is often used to add to medicinal materials.

3. Taste: Because white pepper is a ripe fruit, and black pepper is an unripe fruit, the spicy taste of black pepper will be relatively strong, and it is often used to enhance the flavor.

Summary. The taste is different because white pepper is a ripe fruit, while black pepper is an unripe fruit, and in terms of taste, black pepper will have a stronger spicy flavor and is often used to enhance flavor.

The taste is different because white pepper is a ripe fruit, while black pepper is an unripe fruit, and in terms of taste, black pepper will have a stronger spicy flavor and is often used to enhance flavor.

The taste of cooking is different, and the taste of black socks and pepper is more intense and spicy, which is more suitable for grinding beef, offal, etc., and at the same time, the cooking time should not be too long, and it is prudent to be cautious, because the black pepper will lose its spicy taste due to volatilization for a long time. White pepper is comparatively milder.

The color of the appearance is different, because the black pepper has not been coarsely peeled during processing, so the color of the celery is darker, close to black. The white pepper has been peeled during processing, and the color of this seasoning is relatively light, and the stool is a white-brown existence.