Pepper is the most famous agriculture product in Sarawak. White pepper is one of the favorite condiments for the dry , near-mature fruit of the pepper family. Warm and dispelling cold , lowering the air, eliminating phlegm; the surface is yellowish white, smooth, and there are many light-colored liner stripes between the top and the base. Its medicinal value is slightly higher than black pepper.
White pepper is one of the most popular culinary spices in the world. Commonly used in Asian countries as seasoning for soups, it has a distinct flavor as well as scent which provide the mild but spicy tastes in dishes such as Japanese or Chinese cuisines. White pepper which is used as a spice is basically the fruit of white pepper plants, also known as peppercorns. Peppercorns are the source of both white pepper and black pepper.
White pepper is often used in dishes that need a peppery bite but where you don’t want black flecks, such as in white sauces and potato dishes. In Chinese cuisine, ground white pepper is used to add flavor to soups, marinades for meat and poultry, and spicier stir-fries. It is different from black pepper.
White Pepper vs. Black Pepper
White pepper is a spice produced from the dried fruit of the pepper plant, Piper nigrum, as is black pepper. It is usually milder than black pepper, with less complex flavor. Both whole and ground white pepper are available.
While they come from the berries of the same plant, the difference between white pepper and black pepper starts when the berries are picked. To make black pepper, unripe pepper berries are picked and then they are dried, which blackens the skin and adds flavor elements.
White pepper is made from fully ripe pepper berries. They are soaked in water for about 10 days, leading to fermentation. Then their skins are removed, which also removes some of the hot piperine compound, as well as volatile oils and compounds that give black pepper its aroma. As a result, white pepper has a different flavor and heat component than black pepper. The process used and handling of white pepper can introduce different flavor notes as well.
White pepper and black pepper apart is actually the process underlying the preparation of both peppers. Black pepper is picked when the peppercorns are almost ripe, after which the peppercorns get sun-dried. While white pepper originated from the inner seed of the peppercorns, whose outer skins removed before or after the drying process. Both are used mainly as culinary spices with slightly different purposes, due to their differences in tastes.
Whole vs. Ground
Whole peppercorns retain their flavor for much longer, so recipes often advise using freshly ground pepper. The same is true with white peppercorns. If you want the most flavor, grind it fresh before using. Ground white pepper is readily available, but it will lose its potency faster over time. Both ground and whole white pepper go stale faster than black pepper, so be sure to refresh your stock regularly.
Turns out, white pepper also has some other benefits and uses apart from cooking. Some researches suggested many curative effects as well as other beneficial effects for overall body health. So, here are the health benefits of white pepper.
胡椒是砂拉越最著名的农产品，白胡椒也是大家非常熟悉及喜爱的香料之一。
黑胡椒带皮而白胡椒不带皮，所以黑胡椒的味道相对浓烈，香气比较厚重，在浓香之余略微带点辣，而白胡椒要比黑胡椒稍微柔和一些，香气偏轻盈一些。
白胡椒粒相比于黑胡椒，更多的是它的药用功效，调味作用不如黑胡椒。白胡椒粒一般在食用时多会磨制成白胡椒粉，不过适当的颗粒也可以为菜肴增添别样的口感。不要误认为白胡椒粒一定是白色的，这个是相对于黑胡椒而言的，白胡椒颜色普遍呈淡黄色，不是纯白色的。
白胡椒性温热，善于驱寒，对胃寒所致的胃腹冷痛、肠鸣腹泻等有很好的缓解作用，同时可以发汗，对于治疗风寒感冒有很好的效果，其芳香的气味也能令人们胃口大开，增进食欲。
白胡椒具有较强的驱寒暖身功效，非常适合体质偏寒的人群食用，其次白胡椒搭配上羊肉汤或牛肉汤之类的温热高汤食用，有着暖胃化痰，止咳润肺的食疗功效，此外，如果肠胃较差，经常肚子疼或腹泻，也可以在炖汤时加入一些白胡椒，能有效的温补脾胃，总而言之，白胡椒非常适合体质寒虚之人食用，效果奇佳。
除此之外， 有胡椒的菜肴不易变质，说明胡椒还有防腐抑菌的作用，而且它还有解鱼虾肉毒的作用。