Long gone are the days when salt and pepper were worth its weight in gold. With the establishment of a direct route to India and the opening of the New World, spices became regular regulars in our kitchens. However, many still do not know what the difference is between hot red pepper, paprika, chili, pink, black allspice and white pepper. Let's try to clarify this in our article. We will also give some recipes for dishes that use white pepper. This brother of the usual black and fragrant spices will emphasize the individual taste of the 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 either red, black, or white. It is the fruit of a pepper tree native to Brazil. And after all, there are Japanese calofer and water highlander. The first is black lacquer grains, and the second is like raw rice. But black and white peppers 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 pepper creeper. Her homeland is India and Sri Lanka. But in the modern world, liana is grown everywhere in countries with a tropical climate. Therefore, India is no longer a spice export monopoly. Seasoning is also supplied by Brazil, Vietnam, Malaysia, Indonesia.
How to produce white pepper
The well-known black variety is harvested immature. Green grains are dried and then ground. 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. Grains are harvested when they have already reached maturity and turn red. To get seasoning, you can use two types of processing. At the first, more ancient, grains were laid out in a thin and even layer under the scorching rays of the Indian sun. Ten days later, the red peel fell away. But now they use a faster method of releasing seeds from the pericarp. The grains are soaked in lime water, and then dried and cleaned mechanically. Well, then they are packed. In cooking, two types of white pepper are used - ground and peas. The 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 in 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 tender fish. Black pepper with its characteristic taste can overshadow its almost neutral taste. But not only the chefs praise the white spice. Doctors also pay tribute to her. White pepper is widely used in pharmaceuticals. It makes warming ointments, antimicrobial and anti-inflammatory drugs. And nutritionists are advised to sprinkle dishes with white pepper in the influenza period. This seasoning also serves as the prevention of colds. White pepper enhances immunity and contributes to the excellent and harmonious work of the entire gastrointestinal tract. However, like all spicy seasonings, it should be consumed sparingly by those people who suffer from liver and kidney diseases. The calorie content of this spice is 296 units.
Steamed Catfish Steaks
So it's time to bring a couple of recipes in which, along with other seasonings, white pepper is used. Soma cleaned, gutted, cut into steaks. Salt them and sprinkle with white pepper. Leave for ten minutes. During this time, we clean and cut into small pieces two carrots, a celery stalk and an onion. Put in a pot of boiling water. We drop there a few peas of fragrant pepper. When the broth is boiled for about ten minutes, lower the steaming ladle into the pan. We install catfish steaks on it. Cover the pan with a lid. Steam until the fish is fully cooked. You can serve the dish with mashed potatoes or rice.
Chicken with Cheese and Broccoli
Four breasts beat off. Cook the broccoli in salted water for about five minutes. Cheese is cut into small slices. Salt and pepper are sprinkled on each chop. Put a piece of cheese and boiled broccoli. Wrap a piece of meat with a roll. To fix the shape, we tie with a thread or stab with toothpicks. Fry in a pan until crusty. We move the rolls into a baking dish. Bring to readiness in the oven preheated to 190 degrees (about half an hour). While the chicken rolls are baked, prepare the sauce. To do this, pour half a glass of milk and broth into a pan in which the meat was fried, add the chopped onion and crushed garlic, sprinkle with black pepper and paprika. Pour rolls with hot sauce on serving.
Dumpling broth
We clean meat from chicken drumsticks. We send it to the blender, and from the bones and skin we cook the broth. White pepper (peas) is placed at the very beginning of the heat treatment, along with the roots for the soup. But in the meat that we chopped in a blender, add spice in the form of a powder. Pour half a glass of fat cream into it and add salt to taste. In a mixer, beat two squirrels. Combine the meat mass with egg foam. Gently knead. In a simmering on small fire, lower the broth with a spoon of dumplings. When cooking, 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.