Black pepper and white pepper are fruits of the same vine. When the fruit ripens, it turns yellow to red.

Black pepper means picking unripe green tender chili peppers, soaking them in boiling water for five to eight minutes, fishing them up and drying them in the sun for three to five days (or roasting them on the fire, but drying them in the sun is the best). After drying, the skin of the young chili pepper is rubbed away and becomes black pepper. Black pepper is black.

White pepper is white and slightly finer grained than black pepper.

2. Flavor:

Black pepper has a stronger flavor than white pepper, so chefs use it in cooking dishes in an original way to achieve the effect of spicy flavor and delicious stomach-awakening.

3. Exercise:

Processing of black pepper:Fresh fruits are dried directly in the sun. Put the harvested fresh fruits on the table and expose them to the sun for 3-4 days. When the skin shrinks, the fruit can be threshed by tapping with a wooden stick to remove the stem debris, and then dried in the sun for 1-2 days to obtain commercial black pepper.

White pepper processing: white pepper is removed from the rind and pulp of the pepper seeds dried and become. There are three processes:First, soaking. The ripe cob is put into bamboo baskets and sacks and soaked in running water for 7-10 days until the pulp rots. Second, washing. Put the soaked fruits into a big wooden bucket, bamboo basket or pool, step on it, and then rinse it well with water to remove the skin, pulp, stalk and other residues. Until washed. Then dry. Place the cleaned chili seeds on a threshing floor or sun mat for 3-5 days until completely dry. After air-selected, it can be bagged to become commercial white pepper.

Function:

White pepper is mainly used for medicinal purposes and secondarily for flavoring. It can dissipate cold and strengthen the stomach, especially for lung and stomach cold.

Black pepper is used more as a seasoning in cooking dishes.