Benefit and harm

The benefits and harms of White pepper

White pepper is a spice in the form of already ripe fruits of the pepper vine that have been dried. These fruits are and black and green pepper, only if they are removed early. In this regard, to consider it a separate species of pepper is not. The plant itself grows in tropical countries and Islands such as Thailand, India, Madagascar, South America, Cambodia. In length the plant on average is 5 meters but can grow up to 15 meters. When the plant finishes its bloom, fruits appear. Initially they are green, then yellow or red. In order to obtain black pepper, the fruits collected must be immature. They are dried in the sun, from which they begin to shrivel and turn black. But if you gather the reddish fruits, it is possible to obtain white pepper. Selected plans are placed in salt water and wait until away all the flesh around the seed. An alternative way is to dry in the sun for seven days.

Properties of white pepper

The spiciness is not quite white but rather off-white (or light gray) color, has a delicate taste, but sweet and strong smell.

As a rule, it happens in two forms: ground and peas. The scope is almost similar to the applications of black pepper, but there are some differences. So white pepper is absolutely incompatible with sweet dishes and drinks. Also you can add it to the dishes, where would the extra sharpness of black pepper. Best of all it goes well with fish dishes.

 

If black pepper is very important to dosing, not to spoil the dish, then this rule does not apply to white pepper. It can be added in the desired quantities without fear.

Pepper because of their beneficial properties (and not so little) is not only used in cooking but also in medicine. In General, it is more valued than black, so as not have such a pronounced sharpness and a more personal, interesting taste.

You can purchase it along with the other spices in the stores. And there are seasonings, in which the main ingredient is white pepper.

Use white pepper

White pepper has a lot of useful properties:

this spice should be added to a food during the period of rehabilitation, after he was transferred any infectious diseases;
it accelerates the metabolism;
promotes appetite and stimulates the digestive tract;
has anti-inflammatory property;
oddly enough, but freshen your breath;
leads to normal functioning of the nervous system, and also helps to get rid of the irritation and increases the level of stress;
beneficial to the body in General and human immunity;
used as an antimicrobial and antihelminthic agent;
rids the body of accumulated toxins;
promotes razzhizhzhenie of blood, which improves circulation and blood clots are beginning to disappear;
prevents diseases of the heart and blood vessels;
helps to burn calories.
White pepper can be a great assistant when nesvarenie, even with the chronic stage, the permanent contamination of the body of toxins, obesity. Also, it is not only a means of prevention against colds, but may reduce an already elevated temperature.

In places where pepper grows, it is used as an antiseptic against infections of the stomach.


The extract of this spice make an ointment, with warming properties and produces formulations having antibacterial and anti-inflammatory property. Outer spice can treat boils.

White pepper has vitamins b, PP, as well as potassium, iron, calcium, phosphorus and many other useful components. It also includes essential oils that help reduce muscular and spinal pain, such as sprains.

The use of white pepper

In cooking it is used together with meat, fish and vegetable dishes, starting from soups and ending with sauces. White pepper is a component of salad, minced fish or meat, boiled meat, dumplings and other dishes.

Add it (in the form of peas) should be when the starting heat treatment of food, but by its end to remove the pea. If using the pepper, then the dish is enriched at the end of cooking or stewing. This is because after the heat treatment, the dishes of ground pepper may have a strong bitter and pungent, repulsive odor.

It can be mixed with other spices, for example, onions, mustard, mint, ginger.

Due to the high content of vitamin C (even more than citrus fruits), white pepper is used for colds and in the recovery period

The harm of white pepper

Though white pepper is very useful, it can not be used if you are hypersensitive and cautious attitude to the use in diseases of the gastrointestinal tract, bladder, kidney, duodenum and anemia.

Large quantities of the spice could cause excitement or irritation.