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We adore the warm taste and gentle punch of white peppercorns. But many only use them for their lack of color in a dish where black pepper may be too much of a standout.
White pepper is an important part of Thai, Korean and Chinese cuisines. In fact, in China, "pepper" generally means ground white pepper and it's a common ingredient in households. Su-Mei Yu, author of the upcoming book, "Elements of life" told me that while driving through Chonburi, a city in central Thailand, she noticed cars in front of her had began to slow down and started to zig-zag around patches of blue plastic sheets on the road. On the sheets were white peppercorns that villagers had set out to dry on the hot tarmac, in the sun. When she stopped at one of many stalls lining the roadside, the air, she recalls, smelled like a Thai kitchen.
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Introduction
Peppercorns are the fruit of Piper nigrum, an evergreen climbing vine. Black, white, and green peppercorns all come form the same plant, but they are harvested at different times and handled in different ways. To make black pepper, the clusters are plucked when they are not quite ripe. They are then left in piles to ferment. After a few days, the berries are spread out on a mat and left to dry in the sun for two or three more days until they are shriveled and nearly black.
To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the dried, grayish-white pepper inside. White pepper has a milder, more delicate flavor than black pepper, and is useful for adding a peppery flavor to light-colored sauces and soup without adding black color. White pepper is popular in European cuisines.
Constituents
White pepper contains slightly less essential oil than black pepper. The aroma of both black and white pepepr is due to the 80% content of monoterpenes: sabinene, beta-pinene, limonene, furthermore terpinene, alpha-pinene, myrcene, delta-3-carene and monoterpene derivatives (borneol, carvone, carvacrol, 1,8-cineol, linalool). Sesquiterpenes make up about 20% of the essential oil: beta-caryophyllene, humulene, beta-bisabolone and caryophyllene ketone.
Parts Used
The dried whole berries, ground just prior to use.
Typical Preparations
Traditionally added to food. Can be taken in capsule form.
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