Black Pepper, the “King of Spices,” also has a white variant produced when skins are removed from nearly ripe peppercorns. These white peppercorns are rich in a wide variety of vitamins and minerals, as well as micronutrients like piperine. Piperine and other compounds found in black and white pepper is a potent anti inflammatory agent. Black pepper has a hotter and stronger taste, while white pepper is more subtle and delicate. Black pepper is made from drupes rather than seeds. What both have in common, though, is being very healthy, so pepper up!
- White pepper starts off as black peppercorns that are close to ripened, before having their skins removed.
- The minerals, manganese and iron, plus the nutritional element fiber, is present in white pepper, as they are in black pepper.
- The health-promoting alkaloid, piperine, is present in both white and black pepper varieties.
“However, while black pepper may be the most common peppercorn variety, white pepper is a close match in terms of both taste and potential health benefits.”
Read more: https://draxe.com/white-pepper/