Pepper WHITE

In 1991, vanilla beans were the highest valued spice import, with shipments totaling 69.0 million, followed by black and white pepper at 60.6 million, capsicum peppers and paprika at 42.6 million, sesame seed at 40.6 million, and cassia and cinnamon at 27.8 million. The most expensive spices, on a unit value basis, include saffron, 1116/kg average New York spot vanilla beans, 80.50/kg for Bourbon beans from Madagascar, Comoros, and Reunion, and 22.05/kg for Java beans and cardamom, 38.54/kg for grade AA bleached Indian and 3.88/kg for Guatemalan mixed greens. 

United States exports of spices in 1992 totaled 87.7 million up from 85.2 million in 1991 (Table 4). Dehydrated onion was the most important export spice product at 36.1 million followed by dehydrated gadic, 7.5 million capsicum peppers, 8.9 million black and white pepper, 5.8 million and prepared mustard products, 4.8 million. Canada, Japan, and Germany are the principal markets for United States spice exports. The production in the United States of temperate 2one spices is increa sing every year some of this output is exported as raw spice. 

Pepper, White. This spice is derived from the same plant as black pepper except that the berries are allowed to ripen fully. The dark outer hulls are removed by mbbing and washing after soaking and fermentation. White pepper has generally the same flavor and aroma as black pepper however, it is milder and has a slight fecal odor. 

Mr. Harrington said that die standard davors to look for in a more complex tequila are smoke, white pepper, citrus and vanilla. 

Odorants that cause aroma changes, e.g. olf-flavours, may be detected by a comparative AEDA of fresh and deteriorated samples. Studies on storage defects of soybean oil [22, 51], buttermilk [52], boiled cod [53], dry parsley [54] and black and white pepper [55] are examples. 

White and black pepper are both from the same plant, Piper nigrum. Black pepper is the unripened dried fruit, while white pepper is the natural berry, from which the red hull is removed. Black pepper berries have a round shape and a diameter of 0.25 to 0.5 cm, black to dark brown in colour and shrivelled in appearance. The round berries of white pepper are smooth, and white to grey in appearance. 

Black and white pepper have two important main components, the volatile oil and the pungent component, which is known as piperine. Black pepper contains about 0.6 to 2.6% of volatile oil, depending on the source, but it can also contain 2.0 to 5% in good quality pepper berries. White pepper contains 1.0 to 3.0% of volatile oil. 

Jagella, T. and Grosch, W. 1999. Flavour and off-fla-vour compounds of black and white pepper (Piper nigrum L.). Eur. Food Res. Technol. 209 16-31. 

Found amounts (%) White pepper 2.20-4.35, black pepper 2.10-5.03 Oleoresin and hot sauces... 

Ground pepper found 3-5% w/w of piper-ine in black and white pepper 0% in cayenne pepper 25-40% w/w in pepper extracts. 

Found amounts of Pi black pepper 3.24-5.05%, green pepper 48.3-55.2%, white pepper 41.4-47.2%. 

Early research with irradiated paprika (Beczner et al, 1973), white pepper, nutmeg and ginger (Tjaberg etal., 1972) concluded that the technique was not suitable for the detection of these spices since the free radicals formed were short lived and could not be distinguished from intrinsic free radicals already present in the non-irradiated samples. More recently, a radiation-induced stable EPR signal has been observed for up to three months in paprika, white mustard and chilli (Stachowicz et al1992). 

Black pepper (Piper nigrum) belongs to the family Piperaceae. It is cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper. Black pepper is native to South India, where it is cultivated extensively, and also to some other tropical regions. The fruit, known as peppercorn when dried, is a small drupe, 5 mm in diameter, dark red when fully mature, containing a single seed. 

There are two main components of black and white pepper the volatile oil and pungent compounds. The volatile oil level in black pepper is usually higher than in white pepper. The hull of pepper contains fibre and some essential oil. Black pepper contains about 2.0-2.6% volatile oil and about 6-13% oleoresin. The nutritional composition of black pepper is given in Table 2.3. 

Flavour and off-flavour compounds of black and white pepper (P. nigrum L.) were evaluated by Jagella and Grosch (1999a,b). Enantioselective analysis of optically active monoterpenes indicated ( )-linalool, (+)-a-phellandrene, (-)-limonene, myrcene, (-)-a-pinene, 3-methylbutanal and meth-ylpropanal as the most potent odorants of black pepper. Additionally, 2-isopropyl-3-methoxypyrazine and 2,3-diethyl-5-meth-ylpyrazine were detected as important odorants of the black pepper sample from Malaysia, which had a mouldy, musty off-flavour. Omission tests indicated a-and (3-pinene, myrcene, a-phellandrene, limonene, linalool, methylpropanal, 2- and 3-methylbutanal, butyric acid and 3-meth-ylbutyric acid as key odorants. A storage experiment revealed that for ground black pepper, losses of a-pinene, limonene and 3-methylbutanal were mainly responsible for deficits in the pepper-like, citrus-like, terpene-like and malty notes after 30 days at room temperature. The musty/mouldy off-flavour of a sample of black pepper was caused by a mixture consisting of 2,3-diethyl-5-methylpyrazine (2.9pg/kg) and 2-isopropyl-3-methoxypyrazine (0.2 (xg/kg). 

The major requirements for international acceptance of black pepper and its products were listed by Tainter and Grenis (1993). Specifications for whole black pepper, white pepper, and powders are listed in Tables 2.8-2.11. 

Table 2.10. Whole white pepper chemical and physical specifications.

The essential oil is extracted from steam distillation of the fully grown unripe fruit which are then dried to form the familiar black peppercorns. Black peppercorns contain higher amounts of oil and are more aromatic than the white pepper. 

Vi teaspoon ground white pepper Vi teaspoon tarragon Vi teaspoon thyme 1 cup low-fat sour cream... 

Plan on using about a pound of broccoli florets for four people. Place them in a shallow pan of water, bring it to a boil, reduce the heat to a simmer while the pan is covered, and cook the florets until they re bright green and done to your desired degree of tenderness. While the broccoli cooks, mix the juice of one-half lemon (a little more than 1 tablespoon), 1 tablespoon of olive oil, and V4 teaspoon of ground white pepper in a little dish. Drain the broccoli and drizzle the lemon/oil mixture over it. 

Scratch tests with powdered commercial spices in 70 patients with positive skin tests to birch and/or mugwort pollens and celery were positive to aniseed, fennel, coriander, and cumin, all Apiaceae, in more than 24 patients (2). Spices from unrelated families (red pepper, white pepper, ginger, nutmeg, cinnamon) elicited positive immediate skin test reactions in only three of 11 patients. Specific serum IgE to spices (determined in 41 patients with a positive RAST to celery) up to class 3 was found, especially in patients with celery-mugwort or celery-birch-mugwort association. The celery-birch association pattern was linked to positive reactions (RAST classes 1,2) with spices from the Apiaceae family only. 

Plant part Black pepper is based on the mature, partly unripe harvested and dried fruits, white pepper derives from the dried, peeled, ripe fruits. Main growing areas are India, Vietnam, Sri Lanka, Indonesia, Madagascar and Brazil. Green pepper is the green, not fully mature fruit, which is, pickled in salt or vinegar, imported mainly from Madagascar and the Malabar Coast. 

Pepper is commercially available as black and white pepper. While black pepper is harvested before full maturity is reached and then dried, white pepper is the kernel of the ripe fmit after removal of the pulp. The flavour of white pepper is milder than that of the black pepper. 

White pepper contains the same typical odorants as black pepper, but in lower concentrations, e.g. the monoterpene fraction amounts only to 40-60% ]83],... 

At the final stage the prescribed quantities of 55 herbs previously prepared by various processes, along with the prescribed quantity of squill and viper flesh powder (48 drachms), were added to hedychium, long pepper and poppy juice (all at 24 drachms) eight herbs including cinnamon and opobalsam (all at 12 drachms) 18 herbs including myrrh, black and white pepper and turpentine resin (at 6 drachms) 22 others and then Lemnian earth and roasted copper (at 4 drachms each) bitumen and castoreum (the secretion of beaver) 150 drachms of honey and 80 drachms of vetch meal. 

For black pepper, gather berries while green and crush them. For white pepper, gather berries while ripe and turning red and crush them. 

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