White Pepper

White
Pepper

History

White Pepper is the dried berry of the pepper vine, Piper Nigrum. The spice was first discovered more than 4,000 years ago and has been cultivated since 1,000 BC. It almost instantly became an item of luxury and had such immense value that it was often used as a form of payment in ancient times. These peppers originated in the Wayanad plateau of Kerala in Southern India.

Products and Uses

White pepper is ideal for people following a low sodium diet. White pepper powder is commonly used in light coloured European dishes like casseroles, pies, mayonnaise, cream-based soups, and white sauces. It is often used in instant noodles and snacks. In Indian cuisine, white pepper powder is used for white, cream-based gravies and curries. Crushed white pepper should be kept in a tightly-sealed glass container in a cool, dark and dry place. Whole white peppercorns will last almost indefinitely, while crushed pepper will stay fresh for about three months.

Varieties

In addition to using it as a spice, white pepper is also used as a general digestive aid. It has been used in the treatment of gonorrhoea, vertigo, and arthritis. In addition, white pepper has diaphoretic (promotes sweating) and diuretic (promotes urination) properties. Traditional medicinal systems such as Ayurveda, Siddha, and Unani, widely use white pepper and its powder as an essential oil in aromatherapy.