1. Pepper has antiseptic and bacteriostatic effects, and can detoxify fish and shrimp botulism;

2. Pepper is warm, which has a good relieving effect on stomachache and diarrhea caused by stomach cold, and treats wind-cold colds;

3. The spicy taste of black pepper is stronger than that of white pepper, with spicy flavor in the fragrance, which is more used for cooking viscera and seafood dishes;

4. The main component of pepper is piperine, and it also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, which can dispel fishy smell, relieve greasy and help digestion.

Extended information The difference between white pepper and black pepper:

Black pepper is more spicy than white pepper, with spicy flavor, removing fishy smell and improving taste, and is more used for cooking viscera and seafood dishes;

White pepper has great medicinal value, which can dispel cold, strengthen stomach, etc., increase appetite, help digestion and promote sweating; It can also improve female leucorrhea abnormality and epilepsy.

White pepper is actually yellow-gray, so don't think that the whiter the better; And good black pepper is dark brown, and the darker the better.

White pepper is suitable for dishes:

1, soup porridge, such as fish soup, seafood soup, bean curd soup, seafood porridge and so on.

2, cooking, cooking, such as fried shredded eel must be put, cooking such as hodgepodge.

3. You can put some stuffing, jiaozi, wonton, steamed stuffed bun and pie.

White pepper has a wide range of applications, including meat dishes and vegetarian dishes. It has the best effect on fishy smell and strong odor, and tastes very delicious with fish and seafood. Dishes that are not suitable for braising in soy sauce are more suitable for delicious but light dishes.

Suitable dishes for black pepper:

Black pepper has a stronger flavor, which is widely used in western food, such as mashed potatoes, fried steak, fried chicken fillet, and thick soup. I prefer chopped black pepper, which has a stronger flavor. Black pepper is generally more suitable for heavy flavor, and it is more matched with beef and chicken in Chinese food, such as a very classic dish, black pepper beef fillet.

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