Pepper is the world’s most popular spice, a berry grown in grape like clusters on the pepper plant (a climbing vine native to India and Indonesia. The berry is processed to produce three basic types: black, white, and green. Black is the most common. The berry picked when is not quite ripe, then dried until it shrivels and the skin turns dark brown to black. Black is the strongest flavor of the three.
White peppercorns are smaller, have a smoother skin and a light-tan color with a milder flavor. The green peppercorn is the soft one. It has a fresh flavor that is less pungent than the berry in its other forms.
White pepper is available all year long.
White pepper is stored in cool and dark place for one year. If it’s ground , the flavor will last for 4 months. Green peppercorns packed in brine should be refrigerated once opened and will keep for 1 month; packed in water will keep for a week.
Keep in mind, whole peppercorns freshly ground with a pepper mill deliver more flavor than preground.
White pepper is commonly used in light colored European dishes like casseroles, pies,creamy shrimp and scallop sauces, mayonnaise, cream based soups. It’s also, mainly used in fish and meat preparations, instant noodles, and snacks and in Indian cuisine, white pepper is used for white or cream based gravies and curries.
White pepper is improving digestion.
Pepper is an excellent source of manganese, a very good source of iron and vitamin K, and a good source of dietary fiber.
White pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production.
White pepper promotes sweating and promotes urination.