White pepper - recommendations on the use of
 Of course, one of the most popular and widely used spice is pepper. The first mentions of it are found in ancient Indian documents written in Sanskrit, more than three thousand years ago. Especially prized white pepper, which has a delicate taste, unique flavor and less burning, in contrast to the black. Meanwhile, not everyone knows - this spice is the fruit of the same plant as black pepper.

Characteristics and origin of white pepper

This kind of spice with a delicate taste, light sharpness, original and unforgettable aroma is highly regarded in the global market of spices. Primarily it is used in cooking, especially good white pepper with fish and vegetable dishes, used in the preparation of light sauces, gravies, soups, added to certain meat products (beef and veal) or vegetable salads. Professional chefs argue that it gives a more refined taste and flavor to many dishes. It is added just until tender, otherwise the long cooking products gain excessive bitterness.

Spice itself is not a separate type of pepper is the fruit of the same pepper vines. This plant grows in India, Indonesia (on. Sumatra), Thailand, Madagascar, Laos, Cambodia, and South America. White pepper is grown on plantations, which set the poles around which the upholstered vine. It can reach a height of 15 meters, but usually limit the plant of 4-5 meters, the length of the leaf about 80-100 mm. After flowering grow around the fruit is green, which then become yellow or red.

The length of the brush is about 140 mm and it contains 20-30 drupes. To get the black pepper, fruits are picked unripe - they were at the time of drying in the sun blacken and shrivel. If the fruit are removed when they are red and easily fall off from the bunch, some of them make the white pepper peas. To do this, the fruits are soaked in salt or lime water, went to all the pulp that surrounds the seeds, the pericarp, or dried in the sun in piles about a week - during which time the bone is cleaned itself.

Then spice dried until peas become extirpation cream or gray and smooth spherical shape. Of these, one can easily get white pepper, which is a yellowish powder and is characterized by a strong flavor. Store the spice in the form of a hammer is recommended hermetically packed, otherwise it fizzles out quickly and lose their properties. Pepper white peas can be stored for several years. The appearance of plaque on it indicates the end of the shelf life.

Methods of application that are almost the same spices as the black pepper, but it is not suitable for sweet food and drinks. But - the perfect option for the test. Also white pepper is often part of the spice mixture. Its calorie content is 296 kcal per 100 g of product

Useful properties of white pepper

In addition to the gastronomic value, this spice is known for its healing properties, so it is also used in medicine. White pepper and peas recommend patients during rehabilitation after an illness caused by infections of various kinds. Other useful properties of white pepper:

  • It speeds up the metabolism;
  • It improves functioning of the gastrointestinal tract, increases the appetite;
  • It has anti-inflammatory effects;
  • Freshens breath;
  • It normalizes the nervous system, relieves irritation, increases resistance to stress;
  • Increases immunity, and the general tone of the body;
  • It has a strong antihelminthic, anti-microbial and anti-bacterial action;
  • It helps cleanse the body of toxins;
  • It thins the blood, stimulates blood circulation, dissolves clots, reduces the risk of cardiovascular disease;
  • It speeds up the metabolism, activating the burning of calories.

It is recommended to use white pepper in chronic indigestion, toxins in the rectum, obesity, high temperature, as a preventive measure against colds. In hot and humid climates, this spice has long been used as an antiseptic agent for gastric infections. However, it should not be used in large quantities, as it can cause irritation or excitement.

 White pepper - taste and used in cooking
 The pharmacology based White pepper extract made warming ointment preparations having anti-inflammatory and antibacterial properties. For external use a spice is very good for the treatment of festering boils. In combination with honey, white pepper is an excellent expectorant, well removes respiratory mucus, reduces its formation.

The ancient Indians used this spice as a means to treat coughs, sore throats, asthma and other diseases. Spice contains three times more Vitamin C than orange. Also white pepper is rich in calcium, iron, phosphorus, calcium, zinc, magnesium, potassium, sodium, vitamins B, PP, carotene. It contains a large number of essential oils, which improve muscle tone, reduce muscle pain and back sprains. In addition, it is able to enhance the effect of other medicinal herbs.

It is not recommended to use this spice in the presence of gastritis, gastric ulcer, duodenal ulcer, inflammation of the kidneys, bladder diseases, anemia. It is also a contraindication to the use of white pepper is an idiosyncrasy.