Pepper powder is made from the mature and sun-dried pepper fruits and then ground. It is used as a cooking seasoning and has a spicy taste. Usually divided into black pepper and white pepper. Pepper: Pepper originates from India, and its types include black pepper, green pepper and white pepper. The processing of pepper is divided into two types: black pepper and white pepper. Black pepper processing: fresh fruit is dried directly. The harvested fresh fruits are placed on a mat and exposed to the sun for 3-4 days. When the peel shrinks, the fruit can be threshed with a wooden stick to remove debris from the fruit stems, and then dried for 1-2 days to become commercial black pepper. Processing of white pepper: White pepper is made from dried pepper seeds with the peel and pulp removed. There are three processing steps: first, soaking. Put the ripe fruit ears in bamboo baskets or sacks and soak them in running water for 7-10 days until the pulp rots. Next wash. Put the soaked fruits into a large wooden barrel, bamboo basket or pool and step on them, then rinse with water to remove the peel, pulp, stems and other residues until they are clean. Then dry. Place the washed pepper seeds on a drying ground or mat and dry them in the sun for 3-5 days until they are fully dry. After winnowing, it can be bagged and turned into commercial white pepper. 1. Black pepper can be used to stew meat, cook game and hot pot. 2. Green pepper has a mild taste after pickling or freeze-drying, and can be used to cook mutton and beef. 3. White pepper is made by peeling and drying mature peppercorns and has a milder flavor than black pepper. More fragrant, it is an ideal seasoning for cooking fish and braised dishes. It has detoxification and stomach effects. White pepper has medicinal value mainly, followed by seasoning. It can dispel cold, strengthen the stomach, etc., and is especially effective for lung cold and stomach cold. Black pepper (black pepper) and white pepper are the fruit of the same vine. When ripe, the fruit turns yellow with red. Pick the immature green tender peppers, soak them in boiling water for 5 to 8 minutes, pick them up and dry them, and then put them in the sun to dry for three to five days (or fire-drying, but those dried in the sun are the best) , the dried tender skin of the pepper is rubbed open to become black pepper. Black pepper has a stronger flavor than white pepper, so chefs use it in cooking dishes to achieve the effect of being fragrant and spicy, delicious and appetizing. To make black pepper dishes, first grind the black pepper into powder or fine powder, and then pay attention to two key points when adding it to the dish: 1. The cooking time with meat should not be too long, because black pepper contains pepperoni and pepper. Fatty oils, volatile oils and fatty oils will lose their spicy and fragrant flavors if heated for too long. 2. Master the seasoning concentration and maintain the heat to make the spicy flavor more intense (so the effect is better on the iron plate).