White pepper. Seasoning properties, recipes with white pepper

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Gone are the days when s alt and pepper were worth their weight in gold. With the establishment of a direct route to India and the discovery of the New World, spices have become regular habitues of our cuisines. However, many still do not know what the difference is between red hot, paprika, chili, pink, black allspice and white pepper. Let's try to clarify this in our article. We will also give several recipes for dishes that use white pepper. This fellow of the usual black and fragrant spice will emphasize the individual taste of fish, and will also be an excellent seasoning for meat.

Origin

Not all plants called peppers are relatives. For example, the pink variety has nothing to do with red, black, or white. This is the fruit of a pepper tree that grows in Brazil. And yet, there are Japanese kalufer and water mountaineer. The first is black lacquer grains, and the second looks like raw rice. But black and white pepper are not even relatives, but two hypostases of the same fruit. They differ from each other in the degree of maturity and processing method. These are the fruits of the pepper liana. Her homeland is India and Sri Lanka. But inIn the modern world, liana is grown everywhere in countries with a tropical climate. Therefore, India is no longer a monopoly in the export of spices. Seasoning is also supplied by Brazil, Vietnam, Malaysia, Indonesia.

How white pepper is made

The well-known black variety is harvested unripe. Green grains are dried and then crushed. The result is a powder of dark gray, almost black, color. It has a very characteristic burning taste and strong aroma. But his fellow white pepper is obtained in a different way. The grains are harvested when they have already reached maturity and turned red. To obtain seasoning, two types of processing can be used. At the first, more ancient, the grains were laid out in a thin and even layer under the scorching rays of the Indian sun. After ten days, the red peel fell off. But now they use a faster method of releasing the seeds from the pericarp. The grains are soaked in lime water, then dried and mechanically cleaned. Well, then they are packaged. In cooking, two types of white pepper are used - ground and peas. Light gray powder is good as a seasoning for fish, meat, marinades. Peas are used for breading pork, in soups. Sometimes whole or chopped grains can be found in sausages, especially salami.

Useful properties of white pepper

This spice differs from its black twin sister in a more delicate aroma and delicate taste. Therefore, white powder is used for delicate fish. Black pepper with its characteristic taste canoutshine its almost neutral taste. But not only cooks praise white spice. Doctors also give her credit. White pepper is widely used in pharmaceuticals. Warming ointments, antimicrobial and anti-inflammatory drugs are made from it. And nutritionists advise sprinkling dishes with white pepper during the flu period. This seasoning also serves as a prevention of colds. White pepper improves immunity and promotes excellent and well-coordinated work of the entire gastrointestinal tract. However, like all spicy seasonings, it should be consumed in moderation for those people who suffer from liver and kidney diseases. The calorie content of this spice is 296 units.

Steamed catfish

Now it's time for a couple of recipes that use white pepper along with other spices. We clean the catfish, gut it, cut it into steaks. S alt them and sprinkle with white pepper. We leave for ten minutes. During this time, we clean and cut into small pieces two carrots, a stalk of celery and an onion. Put in a pot of boiling water. We lower there also a few peas of fragrant pepper. When the broth boils for about ten minutes, lower the ladle for steaming into the pan. We install catfish steaks on it. Cover the saucepan with a lid. Steam until the fish is fully cooked. Serve the dish with mashed potatoes or rice.

Chicken with cheese and broccoli

Four breasts beat off. Boil broccoli in s alted water for about five minutes. Cut the cheese into small pieces. Sprinkle s alt and white pepper on each chop. Put a piece of cheese and boiled broccoli. Roll up a piece of meat. To fix the shape, we tie it with a thread or stab it with toothpicks. Fry in a pan until crispy. Move the rolls to a baking dish. We bring to readiness in an oven preheated to 190 degrees (about half an hour). While the chicken rolls are baking, prepare the sauce. To do this, pour half a glass of milk and broth into the pan in which the meat was fried, add the chopped onion and crushed garlic, sprinkle with black pepper and paprika. Pour the hot sauce over the rolls when serving.

Dumpling broth

Clean the meat from the chicken drumsticks. We send it to a blender, and cook the broth from the bones and skin. White pepper (peas) is put at the very beginning of the heat treatment, along with the roots for the soup. But in the meat, which we chopped in a blender, we add the spice in the form of a powder. Also pour half a glass of heavy cream into it and s alt to taste. Whisk two egg whites in a mixer. Combine meat mass with egg foam. Mix carefully. In the broth simmering over low heat, lower the dumplings with a spoon. When cooked, they increase in size. Pour the finished broth into plates, sprinkle with fresh parsley.

There are many more dishes that use ground white pepper and peas.