White Pepper Powder

- White peppercorns usually win out as its spiciness is more pronounced, but with less complexity compared to black pepper. They are more aromatic with floral, spice, and fruit notes.

Pepper, the most widely used spice worldwide, known as the "King of Spices," is derived from the berries of the plant Piper nigrum, which belongs to the family Piperaceae and is endemic to the Malabar Coast in the Indian state of Kerala. It was also the first oriental spice introduced to the western world and was responsible for a lot of revolutionary changes in western culinary practices. Piper nigrum, the mother plant of the spice, is a woody evergreen climber.  

 

Sri Lanka is one of the few Asian countries that produce and cultivates black pepper, whereas South-West India has long been the traditional home of this popular spice. 

 

People utilizing pepper may be traced back to at least 2000 BC in India. The evidence of an early pepper trade from India to Egypt has been discovered, including the peppercorns that had been stuffed in Ramses the Great's (1303-1213 BC) mummified body. Peppercorns were a highly valued trade product that was also known as "black gold" and was utilized as a sort of commodity money.

Certainly later, the Romans had a thriving trade in spices, including pepper. It has been mentioned that, when Rome was attacked in 410 AD, the Romans paid "three thousand pounds of pepper" to relieve the siege of the Visogoths and prevent the city from being plundered, in addition to gold, silver, silk, and skin. With the fall of the Roman Empire, various groups began to take over the spice trade. Under the uniting effect of Islam, Arabs organized themselves into a powerful force in the pepper trade.  

Pepper had grown popular throughout Europe by the 10th century. Spice traders from Alexandria also introduced pepper to Venice, and by the end of the 15th century, it was worth over 400 tons per year. The Portuguese took over the spice trade by the end of the 15th century, followed by the Dutch and British in the 17th century.  

 

Its fruits are picked when green and immature to produce green pepper; when fully grown but still green and shiny to produce black pepper; and when slightly riper to produce white pepper. Black pepper's well-known color and wrinkled appearance are caused by the enzymatic oxidation of polyphenolic substrates found in green pepper skin. White pepper is made from ripen pepper berries by removing the outer peel. This decortication is accomplished by either fermentation by lowering them in sacks in streams or mechanical processes that grind off the fleshy outer layer. The flavor of white pepper is milder than that of black pepper. White pepper is used for light-colored earthy dishes. 

 

Piperine is the major bioactive compound of pepper, which imparts pungency and biting taste of pepper. This naturally occurring alkaloid has various proven health benefits and medicinal characteristics.

Moreover, pepper is a rich source of numerous biologically active constituents such as monoterpenes, sesquiterpenes, and other volatile compounds.

 

White pepper is ideal for individuals who are experiencing appetite loss since it stimulates appetite and supports a healthy gut. The spice aids in the removal of mucus from the airways. It is also used to treat constipation since it promotes peristalsis in the large intestine and speeds up metabolism. It has an anti-inflammatory impact and also helps to freshen the breath. It strengthens the immune system and tones the entire body. It cleanses the body of toxic pollutants and improves circulation. Regular use of white pepper protects against a variety of cardiovascular disorders and malignancies.