Ground white pepper 100g

ground white pepper

100g

Pepper, the world's most popular spice, was once worth its weight in gold.

Pepper is THE universal spice, indispensable not only in the kitchen but also in sausage and meat production. Whether black, white, or green pepper, pepper always provides the perfect seasoning.

Origin:
Pepper is a very old spice. Pippari, as pepper was then called, is mentioned in Sanskrit texts dating back more than 3,000 years. Merchants brought the spice to the West via shipping routes. Even in the Middle Ages, pepper was reserved for the upper class. In some cases, pepper was even weighed against gold. Pepper from the Indian province of Malabar remains legendary to this day. Indeed, pepper has likely always been at home in the humid, warm forests of India. Today, pepper also thrives in Vietnam, Indonesia, Malaysia, and Brazil.

Characteristics and cultivation:
Peppercorns grow on evergreen climbing plants, which in cultivation are trained on stakes and in the wild climb trees. The plant produces ripe berries no earlier than its third year. Pepper plants yield their best harvest around their eighth year, but they can continue to produce fruit for up to thirty years. It is particularly curious that black, white, and green peppercorns all come from the same plant.

Aroma and use:
Green peppercorns are the original form. They consist of unripe peppercorns preserved in brine or vinegar. Green peppercorns are soft and are primarily used in marinades, spreads, and for cooking.
Black pepper also comes from unripe green peppercorns. However, the peppercorns are dried after harvesting. Black pepper is particularly aromatic, sometimes even pungent. It goes well with meat, fish, vegetables, and pasta. White pepper is made from fully ripe green peppercorns. The peppercorns become white by soaking them in water and then removing the outer skin. Only then is white pepper dried.

Medicine:
Whether black or white, pepper aids digestion and activates the metabolism. Pepper is very frequently used in stomach remedies.

Tip:
As a general rule, light-colored dishes should be seasoned with white pepper, while darker dishes are best finished with black pepper. Whole peppercorns should be cooked in a small bag so they can be removed before serving. Green peppercorns can also be cooked along with the other ingredients, as they are soft. Why not try strawberries with green peppercorns?