White pepper is mainly used for medicine, followed by seasoning, which can dispel cold and strengthen stomach, especially for lung cold and stomach cold. Black pepper and white pepper are the fruits of vines, which will turn yellow and red when they mature. Pick out immature green and tender peppers, soak them in boiling water for 5-8 minutes, pick them up and dry them in the sun for 3-5 days (you can also roast them with fire, but the dried ones are top grade), and grind off the skin of the dried tender peppers to become black pepper.

The taste of black pepper is stronger than that of white pepper, so chefs creatively apply it to cooking dishes to make it spicy and delicious. To make black pepper dishes, first grind black pepper into powder or fine material, and then pay attention to two key points when eating with black pepper:

First, the cooking time with meat should not be too long, because black pepper contains capsaicin, pepper oleoresin, volatile oil and fatty oil. If the heating time is too long, the spicy and fragrant taste will be lost.

Second, mastering the concentration of seasoning and keeping the heat can make the spicy taste more intense.