Mainly produced in: Hainan Province, China. Effects: Pharmacologically, pepper is aromatic and pungent, warms the middle, dispels cold, eliminates phlegm and detoxifies the toxin. In food, it is mainly used in fish and meat, instant noodles and leisure food.
White Pepper
Nutritional Analysis
White pepper is picked and processed after the fruit is fully ripe.
1. The main ingredient of pepper is piperine, which also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, which can dispel fishy, detoxify greasy, and help digestion;
2. The smell of pepper can improve appetite;
3. Pepper is warm and hot in nature, and it is good for relieving cold stomach and abdominal cold pain due to cold stomach and intestinal chirping diarrhea, and for treating wind-cold colds;
4. pepper has antiseptic and antibacterial effects, can detoxify fish and shrimp meat;
5. black pepper's spicy flavor is stronger than that of white pepper, spicy in the aroma, to dispel fishy and enhance the flavor, more used in the cooking of offal, seafood dishes;
6. white pepper has a greater medicinal value, it can dissipate the cold, stomach and so on, it can improve appetite, digestion, and promote sweating; it also improves the abnormalities of the leucorrhea and epilepsy in women.