{"id":4067,"date":"2025-02-28T01:33:30","date_gmt":"2025-02-27T16:33:30","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=4067"},"modified":"2026-09-07T18:15:09","modified_gmt":"2026-09-07T09:15:09","slug":"pepper","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/pepper\/","title":{"rendered":"The benefits of pepper"},"content":{"rendered":"

Pepper is pungent and warm, a spice held to warm the body from within, disperse cold and settle the area around the stomach. It suits daily care when the cold gets into the body, or when you have had too much of cold things, and a little added to a warm dish makes it easy to reach for when you want scent and warmth together. It is the standard spice, indispensable in cooking the world over.<\/p>\n

\"Pepper\"<\/figure>\n

When pepper is in season, its types, and how to choose it<\/h2>\n

If you want to enjoy the scent of pepper and what it does, it helps to know the plant it comes from, its types and how to choose it. When the berries are picked and how they are processed change both the scent and the heat, and it is one of the most used spices in the world.<\/p>\n

Made from peppercorns, grown mainly in India and Vietnam<\/h3>\n

Pepper is a spice made by drying the small berries of a climbing plant in the pepper family. Native to India, it has long been called the king of spices and has been used in cooking around the world. When the berries are picked and how they are processed divides them into black, white, green and others. Available all year as a dried spice, it can go into cooking whenever you like. The main growing areas are Vietnam, the largest producer in the world, along with India, in Malabar and Tellicherry, Indonesia and Malaysia, in Sarawak. Kept as whole corns, the scent lasts far longer.<\/p>\n

Black pepper, white pepper and green pepper<\/h3>\n

Pepper divides into several types according to when it is picked and how it is processed.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Black pepper<\/td>\nUnripe berries dried with the skin on. Strong in scent and heat, for meat<\/td>\n<\/tr>\n
White pepper<\/td>\nRipe berries with the outer skin removed. Rounder, for pale dishes<\/td>\n<\/tr>\n
Green pepper<\/td>\nUnripe berries brined or dried. A fresh, green heat<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Black pepper for meat, where you want the scent and heat to come through; white pepper for soups and Chinese dishes where you do not want the colour: choose by the dish. It comes as whole corns, coarsely cracked and ground, and if you want the scent, whole corns ground just before use suit best. Play to the character of each colour and each level of heat and pepper shows its best.<\/p>\n

How to choose it and how to use it<\/h3>\n

When picking out good pepper, these are the things to look for.<\/p>\n