White pepper is mainly used in the preparation of light-coloured dishes, sauces and soups. After removing the pericarp by scrubbing, the white peppercorns are washed and dried.
The berries are kept under running water for 7 to 9 days to soften their pericarp. White Pepper, is prepared from the optimally mature peppercorns. Quality-conscious food processors prefer whole black pepper since the pepper oil, oleoresin and the flavour of the original spice are retained in them. Most countries import whole pepper berries and convert them into powder. Black pepper is mostly used in three forms - powder, oil and oleoresin. It is widely used by the food industry, in processed meat and in confectionery products. White pepper is neither too spicy hot nor too bland, and is supposed to be the best of all peppers. Black as well as white pepper, are widely used as a food ingredient, and as a flavouring agent for a variety of processed foods.īlack Pepper, is obtained by drying the ripe green berries. Black pepper is the whole dried fruit of the plant, while white pepper is the dried seed after removing the pericarp of the berries. The Sarawak products developed from pepper broadly fall into two groups i.e., black pepper, white pepper (berries pepper & powder). During the course of the treasure voyages in the early 15th century, Admiral Zheng He and his expeditionary fleets returned with such a large amount of black pepper that the once-costly luxury became a common commodity. Pepper traders even had their own vernacular names i.e., 'Pepperer' in England, "Pfeffersacke" in Germany and "Poivrier" in France. The history of medieval Europe throws up further evidence of the influence pepper had in the trading community. "Peppercorn rent" may today mean something trivial or next-to-nothing but in the middle ages, pepper was the preferred currency, prized by the wealthy. In medieval times, pepper frequently changed hands as rent, dowry and tax. ( Read more: BORNEO POST )įrom history, Pepper was one the earliest commodities that was traded between the orient and Europe. The market for pepper is stable and the quality that Sarawak is producing complies with the world standard. About 20 per cent of Sarawak pepper was exported to Japan in 2011, 17 per cent to Peninsular Malaysia, 13 per cent to Taiwan, 10 per cent to South Korea, eight per cent to Singapore and seven per cent to China. Sarawak Pepper best known as the "King of Spices," is invariably popular as an ingredient in sauces, seasonings and condiments. Over the last hundred years, Sarawak Pepper has been exported throughout the world, gaining international recognition by chefs, gourmets and food-lovers alike.
0 kommentar(er)
