White Pepper

Listing ID #3249299

Black peppers are native to India and are extensively cultivated. Pepper is often described as the
“King of Spices," it is a universal table condiment as it shares a place on most dinner tables with salt.
Piper nigrum cultivated for its fruit. The fruit, known as a peppercorn when dried, is approximately 5 millimeters (0.20 inch) in diameter, dark red when fully mature and like all drupes contains a single seed. The berries are picked just before they are ripe and are typically sun dried. As they dry, an enzyme is released which darkens the hull of the berry to anywhere from dark brown to jet black. Within the hull is a lighter seed which causes a variance in the color of the ground pepper. Peppercorns are the powdered pepper derived from grinding them they may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns. The pungency is strongest in white pepper and weakest in green pepper, while black and green peppers are more aromatic than the white one.
Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. Pepper is wonderful in plain yogurt or sour cream topper. As a seasoning ingredient whole pepper corns are putted in rice, soups, stews and fresh fruit compotes while pepper in powdered form is sprinkled over baked fish, baked potato, chicken, chowders, cream soups, and egg dishes.