Why is pepper black and white

The pepper we see on the pepper steak is black, but why is the pepper from the convenience store white? What color is pepper exactly?

Yes, there is not just one color of pepper. In addition to the most familiar black and white peppers, there are also red and green peppers. In fact, these different colored peppers all come from the same plant, a perennial vine named Pepper in the piper family. However, because of the different picking time and processing methods of pepper fruit, pepper products with different colors such as black, white, red and green are formed.

Black pepper is made from freshly picked fruit that has been lightly boiled in hot water and dried in the sun. It retains the skin, which gives it its dark, wrinkled appearance. Because pepper peel contains rich volatile oil, with a natural spicy taste, so the smell of black pepper is very strong, suitable for cooking meat, especially widely used in western food.

White pepper is made by soaking fully ripe red pepper fruit in water for several days, removing the skin and pulp, and using the remaining white seeds. Pepper has a pale, grainy kernel with a mild, pungent taste that makes it ideal for light-colored sauces, stews and fish and seafood. According to the traditional saying of our country: black pepper has a heavy taste and is better as a condiment; White pepper has a warm taste, higher medicinal value and better effect of xinsan.

Red pepper is usually the bright red pepper in the mature stage after picking with salt water, and lyophilized and other methods to form. Red pepper not only retains its bright color, but also has a slight sweet fruit flavor, which makes it a great food decoration.

Green peppers are formed by freeze-drying unripe fruits soaked in vinegar or salt water and their shells. Green pepper has a mild, fruity aroma and is commonly found in Asian dishes such as Thai cuisine.

From the current world pepper export total, black pepper absolutely ranked first, accounting for 80% ~ 85%; Followed by white pepper, accounting for 15% ~ 20%; Green pepper accounts for only about 1%; Red pepper is rarer and only sporadically produced and traded. In Europe, black, green and red peppers are sometimes mixed to create a layered taste experience in lavish Settings.