The same is a condiment, the difference between black pepper and white pepper is one word, why is th

There are more and more condiments in life, soy sauce, there are light soy sauce and dark soy sauce, the use is completely different, one is suitable for coloring, the other is to enhance the freshness and fragrance, and pepper, also divided into two kinds, one is black pepper, one is white pepper, they are only one word, but the difference in use is very big, novices learn to cook, to know, the same is a condiment, why is the difference in use so big?

Whether black pepper or white pepper is an item, black pepper and white pepper are one in their own right, and they have different flavors in different ways of harvesting and disposal.

The preparation of black pepper and its selection

Black pepper, after the fruit grows, but it is not completely perfected, when its color is just red, it is immediately harvested, and then together with the skin, it is sun-dried for 3 or 4 days, and finally it will become dark brown, it is a very typical primary agricultural product.

It is also easy to distinguish the quality of black pepper, high-quality black pepper, round particles, uniform size, neat and unmixed, strong aroma, spicy fragrance, delicious and appetizing, seasonal new pepper, refreshing like sweet pine; On the contrary, black pepper has dry particles, uneven size, and many bad grains, which is a common counterfeit black pepper.

The production of white pepper and its selection

After the white pepper fruit is completely perfected, the skin turns bright red and is harvested, the skin must be molted, and then dried, and the final color is grayish-white. Its selection is the same as that of black pepper, with rounded particles and a well-proportioned size with a unique fragrant taste, which is good white pepper, on the contrary, it is fake white pepper.

The main uses of black pepper and white pepper

The key to black pepper is used in beef and mutton, and the time to put it also needs to be mastered, it can not be cooked for a long time, and the dish can be put a little bit in the process of getting out of the pot, its evaporation components are more, the heating time is too long, and the aroma will be completely volatilized with a spicy taste, just like not put.

White pepper is used in the cooking of seafood, in fish and shrimp, braised pork and the like, its aroma is very soft, it is that kind of fragrance, plus it is less volatile than black pepper, the fragrance will be relatively stable, and it can also play a role in removing fish. But also pay attention to the time of putting, not too long heating.

1. Black pepper and white pepper are not like the color, black and white, but the same pepper, but the maturity stage is different, and the processing method is different. 2. Due to the different processing methods, the fragrance and pungency of the two are not the same. Black pepper has a strong spicy flavor and is more "rushed", so it is generally used for stewed meat, game, hot pot, barbecue and other foods with a strong taste, and black pepper is preferred in Western cuisine.

White pepper because of the removal of the shell of the heavy smell, the spicy taste is weakened, the smell is milder, Chinese food is used more, suitable for stews, soups, such as stewed mutton soup, seaweed soup, etc., white pepper is suitable for elegant and fine dishes, not only to ensure that the original color of the dish is not lost, but also has the aroma of pepper.

Because the taste of these two peppers is completely different, and the way of making them is not the same, the way of picking is also different, and the efficacy is not the same, so there is such a big difference.

This is because the taste of black pepper and white pepper is not the same, the method of use is different, and the efficacy is different, so the difference is particularly large.

Pepper is divided into black pepper and white pepper. The differences between ground black pepper and ground white pepper are as follows:

1. The pepper used in daily use is made from dried pepper. Black pepper is used for unripe fruits, and white pepper is used for fully ripe fruits.

2. The taste of black and white pepper powder is slightly different: white pepper has a slightly lighter fragrance and stronger spicy taste, which can improve the umami taste, suitable for meat dishes, and can also be paired with vegetarian dishes. Black pepper has a stronger fragrance, and can achieve the effect of fragrant and spicy, delicious and refreshing, and is mostly used in meat dishes, especially beef.

Is it better to use black or white pepper for stir-frying? It turns out that there is such a big difference.

The flavor of white pepper is mainly concentrated in the shell, and after the shell is removed, its aroma will be lighter and milder, but the spicy flavor is stronger, which is suitable for cooking dishes that need to enhance the flavor.

Black pepper has a much larger smell than white pepper, so it is suitable for masking the fishy smell in Western food ingredients, and it can also enhance the flavor, and its spicy taste is not heavy.

First, the nature is different.

1. Pepper: The fruit of the tropical plant pepper tree is crushed.

2. White pepper: White pepper is picked after the fruit grows and matures, and its skin completely turns red, peeled first and then dried.

3. Black pepper: black pepper is the stage when the fruit grows up but is not yet ripe, and it is harvested when the color is just red, and it is dried together with the outer skin for 3-4 days, and finally becomes a black-brown fruit.

Second, the appearance characteristics are different.

1. Pepper: There are two kinds of white pepper and black pepper.

2. White pepper: the surface is yellowish-white or light yellowish-white, smooth, and there are many light-colored linear stripes between the top and the base.

3. Black pepper: when ripe, it will be black-red and contain a seed; When the fruit is dried, it becomes a peppercorn drupe with a diameter of 5 mm.

Third, the taste is different.

2. White pepper: The medicinal value of white pepper is higher, and the taste of seasoning is not as good as black pepper, but its taste is more spicy, which has the effect of dissipating cold and strengthening the stomach.

3. Black pepper: The cooking time should not be too long, because black pepper contains volatile oils, and a long time of heating will cause its spicy taste to disappear. Black pepper is the perfect finishing touch when cooking meat stews, seasoning them shortly before cooking, or for sizzling dishes.

Encyclopedia - Pepper.

Encyclopedia - White pepper.

Encyclopedia - Black Pepper.

Is it better to use black or white pepper for stir-frying? It turns out that there is such a big difference.

1. The color is different, the color of black pepper is black, the color of white pepper is white, and the color will be different in cooking. This leads to a difference in the appearance of the dishes.

2. The processing method is different, after picking the pepper, soak it in boiling water and then dry it, after these processes, the color of the pepper will become black, and the pepper at this time is black pepper. The pepper is picked and the peel is removed, and the remaining fruit is dried to become white pepper.

3. The ripeness of the fruit is different, black pepper is picked when the peel is still green when it is not fully ripe, while white pepper is when the pepper is fully ripe, the peel turns bright red, and the pepper is picked at this time.

Each of its own cuisines suitable for cooking

The taste of black pepper is much stronger than that of white pepper, which is also the characteristic of black pepper, the fragrance of black pepper is relatively strong, fragrant and spicy, and the characteristic is that the higher the temperature at which the ingredients are cooked, the stronger the fragrance, so it is more suitable for cooking iron plate ingredients, such as fried steak, stewed meat, braised and other heavy flavors.

Compared with black pepper, the taste of white pepper powder is quiet and soft, the fragrance is relatively light, and the fragrance is not easy to disperse, which is suitable for ingredients with a lighter taste.

For example, light fish soup, seafood soup, dumplings, wontons and the like, whether it is meat or vegetarian dishes, you can put white pepper, it is good for removing fishy smell, peculiar smell effect, and seafood with fresh taste is very delicious, more suitable for light cuisine.

1. White pepper: the fragrance is slightly lighter, the spicy taste is stronger, and the umami can be proposed; It can be paired with vegetarian dishes 2, black pepper: the fragrance is stronger, and the cooking can achieve the effect of fragrant and spicy, delicious and refreshing, and is mostly used to make meat dishes, especially beef.