White Pepper
Description
White pepper is added at the end of cooking. Thanks to its taste, we can sharpen light-colored dishes, i.e. those prepared, for example, from poultry meat and fish. It is also a perfect complement to white sauces, broths, soups, pates, giblets and even vegetable juices. The use of white pepper in confectionery is also known - it is added to sweet desserts to obtain a refined taste. White pepper can add variety to the taste of pear, strawberry and gingerbread desserts.
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Pepper was once as highly valued as gold. For centuries it has been used as a "convertible currency" in both the East and the West. In the Middle Ages, it was used as a form of payment of taxes, lease or rent, and sometimes even a dowry. It was considered such a valuable spice that the English began to use its substitutes to flavor herbal dishes. The demand for pepper became the impetus for the discovery of the sea route to the East by Vasco da Gama. Pepper, which is a perennial plant, has shoots up to 15 m long. Its white variety comes from India. It is produced on the Indonesian island of Bangka. It is the ripe part of the black pepper fruit, which after soaking in water has the outer part of the pericarp removed. The resulting gray seeds are dried until they are gray-white.