White peppercorns 100 grams in a glass jar

White pepper is not a separate type of pepper, but a specially processed Piper nigrum (black pepper). It is an almost ripe, peeled fruit (more precisely, already seeds) of a creamy white color with a more subtle and stronger aroma than black pepper. White pepper is valued more than black pepper and is used in meat and fish dishes, as well as in light sauces or dishes where dark patches of black pepper are undesirable from an aesthetic point of view. White pepper in cooking Pepper is the most versatile spice for many dishes. Pepper is used for soups, gravies, sauces, vegetable salads, marinades, in the preparation of all types of meat, including game, savoy cabbage, beans, peas, lentils, sauerkraut, goulash, eggs, cheeses, tomatoes, fish, canned vegetables and for large the number of other dishes that are prepared in our kitchen. Sausages and a whole range of meat products cannot be made without pepper. Medical use In addition to its gastronomic value, this spice is known for its healing properties, which is why it is also used in medicine. Ground white pepper or peas are recommended for patients during the rehabilitation period after illnesses caused by various types of infections. It is recommended to use white pepper for chronic indigestion, toxins in the rectum, obesity, high fever, and as a prophylactic against colds. In hot and humid climates, this spice has long been used as an antiseptic for stomach infections. However, it should not be used in large quantities, as this can cause irritation or overstimulation. Shelf life - 2 years; Nutritional value, g/100g: proteins - 10, fats - 2, carbohydrates - 69 Energy value, kcal/100gram - 296. Country of origin: Ukraine