White pepper is a spice with a diuretic action, useful for digestion and to stimulate metabolism . Let's find out better.
Description of the plant
White pepper is obtained from the processing of the fruits of Piper nigrum, a plant belonging to the Piperaceae family from which black pepper and green pepper are obtained through different procedures.
For the production of white pepper, the berries of the Piper nigrum are picked almost ripe (when they appear large and reddish) and are left to macerate in water to cause the detachment of the external wrapper (sold pulverized as a " pepper shell " in brown color) and with a pungent taste).
The cleaned grains are then dried and at the end of the processing they are smaller than those of black pepper and with a much more delicate flavor .
Properties and benefits of white pepper
The beneficial properties of white pepper derive from the presence of piperine and are completely similar to those of black pepper and green pepper.
The stomachic and stimulating effects of gastric secretions and thermogenesis make it useful for promoting digestion, as well as facilitating the absorption of nutrients from ingested food and stimulating metabolism .
White pepper is also effective to purify the body thanks to its diuretic properties and to lower fever thanks to its antipyretic effect .
Calories and nutritional values of white pepper
100 g black pepper contains 296 kcal, and:
- Proteins 10.4 g
- Carbohydrates 68.6 g
- Fats 2.12 g
- Dietary fiber 26.2 g
- Sodium 5 mg
Discover also the properties and benefits of black pepper
Use in the kitchen
The taste of white pepper is softer and sweeter than the black type . Its grains are smaller, more fragrant and less spicy.
White pepper is perfectly suited to all dishes with a delicate flavor such as those based on fish (very good with seafood) or white meat.
Perfect for flavoring sauces (especially if made with cream or cheese), boiled potatoes and pickles .
For its sweet and tenuous aroma it is also suitable for original combinations, for example with fruit to create a fresh strawberry dessert or with tofu.
Due to its light color this pepper is more suitable in general for flavoring sauces and white mayonnaise in order not to get the unsightly dotted appearance that would create black pepper because you know, in the kitchen even the eye wants its part!
White pepper is very successful in Chinese cuisine because its less pungent aroma than the black one goes well with sweet and sour flavors.
The white pepper berries together with those of black pepper are coarsely ground and mixed to obtain a mixture widely used in French cuisine called mignonette .
Curiosity on white pepper
In ancient Rome, pepper was much loved and among the desserts of the time there was a dessert made with white pepper: its grains were roasted and covered with honey.
In general, in the Romanesque tables, white pepper was widely used and was often ground in wine or combined with olive oil, wine and vinegar to prepare sauces with which to serve fish .
By Stefania Puma
