White pepper is a variety of pepper, also known as pepper corn. White pepper is essentially the seed of the plant after the fruit is removed. White pepper is obtained by soaking the fully ripe berries in water for about 6-8 days. The flesh of the fruit softens and decomposes, which is further rubbed for getting the seed. The seed so obtained is dried and then used in the whole or grounded form. White pepper has a higher content of piperine compound as compared to black pepper so has a hotter taste.
White pepper is a slightly milder version of the common black pod or grind. They both originate from the same berries, which are called peppercorns. The plant, pepper nigrum, is propagated in Brazil, India, Indonesia, and Malaysia. To reach the white pepper stage, berries are allowed to ripen and then soaked in water to remove the hulls. Black pepper, on the other hand, is harvested before the berries are ripe. European cooks particularly favor white pepper for soups and sauces and prefer it as a table condiment.
Indian Name: Safed Mirch Botanical Name: Piper nigrum Family Name: Piperaceae Habitat: Southern India, Vietnam, Srilanka, Malaysia, Indonesia and few other Asian countries
Widely used in traditional medicinal systems including Ayurveda, Siddha and Unani systems, White Pepper Powder is also used as an essential oil in aromatherapy and other methods.
White pepper has been used in traditional medicinal systems including Ayurveda, Siddha and Unani systems. It is used as an essential oil in aromatherapy and other methods.
The main reason most cooks use white pepper is to maintain consistent color in light foods. Black specks in a perfectly prepared creamy white sauce are considered distracting.
Add to other “white” foods such as mashed potatoes or gravies. White pepper can also be used in marinades or added to pickling spice.