White Pepper

White Pepper White Pepper White Pepper White Pepper White Pepper White Pepper White Pepper White Pepper




DESCRIPTION
  • Product Name White Pepper
  • Availability In Stock
  • Style Natural
  • Cultivation Type: Organic
  • Port: Tanzania
  • Brief Description

    White pepper is often used in dishes that need a peppery bite but where you don't want black flecks, such as in white sauces and potato dishes. In Chinese cuisine, ground white pepper is used to add flavor to soups, marinades for meat and poultry, and spicier stir-fries. It is different from black pepper or Sichuan peppercorns.
     

  • Detailed Product Description
  • Health Benefits of Our Products

White pepper is a spice produced from the dried fruit of the pepper plant, Piper nigrum, as is black pepper. It is usually milder than black pepper, with less complex flavor. Both whole and ground white pepper are available.

While they come from the berries of the same plant, the difference between white pepper and black pepper starts when the berries are picked. To make black pepper, unripe pepper berries are picked and then they are dried, which blackens the skin and adds flavor elements.

White pepper is made from fully ripe pepper berries. They are soaked in water for about 10 days, leading to fermentation. Then their skins are removed, which also removes some of the hot piperine compound, as well as volatile oils and compounds that give black pepper its aroma. As a result, white pepper has a different flavor and heat component than black pepper. The process used and handling of white pepper can introduce different flavor notes as well.


Sichuan pepper is a different species entirely that is not closely related to white or black pepper. Its heat element acts in a completely different way. It has a slight lemony taste and a different kind of spicy heat, creating a tingly numbness in the mouth.

Whole peppercorns retain their flavor for much longer, so recipes often advise using freshly ground pepper. The same is true with white peppercorns. If you want the most flavor, grind it fresh before using. Ground white pepper is readily available, but it will lose its potency faster over time. Both ground and whole white pepper go stale faster than black pepper, so be sure to refresh your stock regularly.

White pepper has a hot taste on the tongue, although sources differ on whether it is hotter or milder than black pepper. For example, Cook's Illustrated says it's milder, while others say it has a sharper bite. Sources agree that white pepper is less complex in flavor than black pepper. It can have a musty, earthy, or grassy flavor, which can vary depending on the type of processing used and handling after production. If you don't like those notes, you should try a different source of white pepper. With the widespread use of white pepper in Asian cuisine, people may associate it with that flavor profile.

White pepper should be added after the dish has been cooked, as overheating can release a bitter flavor. It is chosen over black pepper either for appearance (as in creamed soups, vichyssoise, mashed or whipped potatoes, and clam chowder) or because of the difference in heat and flavor, as with Asian dishes.

Benefits of our Products
Benefits of Legumes

Primary Benefits

As an excellent source of complex carbohydrates, protein and fiber, legumes are a highly satiating food. This means that for a relatively low amount of calories legumes make you feel fuller longer and, therefore, help prevent the hunger that can lead to unhealthy snacking and unwanted pounds. For about 115 calories, a 1/2-cup serving of cooked lentils provides about 9 grams of protein, 20 grams of mostly complex carbohydrates and less than half a gram of fat. It also supplies nearly 8 grams of fiber, or 31 percent of the recommended daily value. Most legumes contain significant amounts of insoluble and soluble fiber. Eating legumes several times a week promotes bowel regularity and helps keep blood sugar levels in check.

Secondary Benefits

Legumes are sometimes called “poor people’s meat” because they’re an inexpensive source of quality plant protein. They truly are an ideal meat substitute, however, because the vitamin and mineral profiles of legumes and meat are comparable. Whereas meat is also a source of cholesterol and saturated fat, however, legumes are a cholesterol-free food that contains virtually no saturated fat. For just over 110 calories, a 1/2-cup serving of cooked black beans delivers 32 percent, 15 percent and 14 percent of the daily values for folate, magnesium and thiamine, respectively, and about 10 percent each of the daily values for iron and potassium. Opting for legumes instead of meat two or three times a week promotes healthy cholesterol levels and helps protect against heart disease.
Benefit of Nuts/Seeds Nuts and seeds benefit your health by providing a source of dietary fiber. Fiber is a specialized type of carbohydrate found in plant-based foods. It does not break down as it passes through your digestive tract, and the undigested fiber adds bulk to your stool to promote regular bowel movements. Fiber also helps slow the rate of digestion. This means that sugar from your meal enters your bloodstream slowly, leading to a gradual rise in blood sugar that leaves you feeling energized after you eat. Opt for flax seeds as an excellent source of fiber -- an ounce of the seeds contains a whopping 7.7 grams. An ounce of almonds boosts your fiber intake by 3.5 grams, while sunflower seeds contain 3.1 grams of fiber per ounce. An equivalent an serving of pistachios and pecans offers 2.9 and 2.7 grams,

A diet rich in nuts and seeds also helps keep you healthy as you age by preventing disease. People who regularly consume nuts tend to weigh less than those who rarely eat nuts, as well as face a lower risk for weight gain in the future. Nuts and seeds both help reduce the levels of inflammation in your body, according to the Linus Pauling Institute, which might reduce your risk of heart disease. Nut consumption also correlates with a reduced risk of type 2 diabetes.

Benefits of Seeds/Oils Cardamom is packed with antioxidants. There are two kinds of cardamoms, green and black. Black cardamoms help in curing colds and cough and certain respiratory problems," shares Bangalore-based Nutritionist Dr. Anju Sood. Steep some pods in water along with honey and drink this cardamom tea as an effective natural remedy for flu. It imparts warmth to the body.Cloves can help protect your stomach from ulcers. Most ulcers are caused by thinning in the layers of mucus that protect your stomach lining. Preliminary studies show that cloves can thicken this mucus, lowering your risk of developing ulcers and helping existing ulcers heal.Curcumin has beneficial effects on several factors known to play a role in heart disease. It improves the function of the endothelium and is a potent anti-inflammatory agent and antioxidant.

Sunflower oil is rich in Vitamin A and Vitamin E which help in promoting skin health. These vitamins act as antioxidants. They help in regenerating damaged skin cells and getting rid of the acne causing bacteria. The oil is light and non-greasy and thus, it gets absorbed in the skin easily without blocking the pores. Sunflower oil also acts as a natural moisturizer and helps in treating dry, sensitive skin.

Nutritional Content Of our Varied Products
    Content of Nuts/Seeds
  • Protein
  • Healthy Fats
  • Fibre
  • Magnessium
  • Potassium
  • Calcium
  • Plant Iron and Zinc
  • Vitamins
  • Copper
    Content of Legumes
  • Cabohydrates
  • Protein
  • Iron
  • Lysine essential amino acid
  • Anti-Oxidants Polypherols
  • Folate
  • Fibre
  • Resistant Starch that keeps blood pressure low
    Spices/oils
  • Fat and vitamin E
  • Carbohydrates
  • Fibre
  • Manganese
  • Phospherous
  • Sodium
  • Potassium
  • Higher monounsaturated fat
  • lower in polyunsaturated fat
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