The history of the white peppercorn is deeply interwoven with that of the black peppercorn since they are both from the same fruit. Black and white peppercorns come from the drupes of the Piper nigrum plant. They differ in that white peppercorns have had the dark skin removed, which alters both the flavor and the appearance of the spice. To make white peppercorns, the drupes are allowed to ripen before being soaked so that the skins can be rubbed off.
For much of human history, pepper has been one of the most important spices. In fact, it could be said that its value is second only to salt. The history of the spice trade is mainly the history of the peppercorn, which includes both black and white pepper. The Piper nigrum plant is native to Southeast Asia and peppercorns were being used by Indian cooks as early as 2000 BCE. The Ancient Egyptians used pepper in when mummifying corpses; peppercorns were stuffed into the mummy of Ramesses II and it is believed to have been used as currency in Ancient Rome.
Health Quotient:
White pepper contains a chemical called piperine. This chemical seems to have many effects in the body. It seems to reduce pain, improve breathing, and reduce inflammation.
Usage: Generally, white pepper is an ingredient in light-coloured recipes. It is great to preserve the colour of any light dishes. In addition, white pepper is an aromatic spice. A generous amount of white pepper in any cuisine will up its aroma quotient.
Ingredients: Whole White Pepper
Storage: Store in dry and cool place
Ingredients
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