ホワイトペッパーホール WHITE PEPPER WHOLE

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WHITE PEPPER WHOLE
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White pepper whole is a prized spice made from the ripe seeds of the pepper plant (Piper nigrum) after the outer black husk has been removed. It has a milder, more earthy flavor compared to black pepper, with subtle notes of fermentation and a lingering heat that enhances the taste of dishes without overpowering them.

White pepper is commonly used in light-colored sauces, soups, mashed potatoes, and Asian cuisine where black specks from black pepper are undesirable. It is a staple in Chinese, Thai, and French cooking, adding depth and complexity without altering the visual appearance of food.

To produce white pepper, fully ripe pepper berries are soaked in water for several days

to loosen the outer skin. Once removed, the inner white seed is dried and packaged as whole white pepper. This process gives white pepper its distinctive flavor profile.

Whole white pepper can be freshly ground for maximum aroma and potency, and it stores well in an airtight container away from light and moisture. It’s ideal for chefs, home cooks, and spice enthusiasts who seek refined flavors in their culinary creations.

Rich in antioxidants and known for its anti-inflammatory properties, white pepper

also contributes to overall health when used regularly in cooking. It may aid digestion, improve appetite, and support respiratory health.


日本語の説明(約300語):

ホワイトペッパー(白胡椒)は、完熟したコショウの実(Piper nigrum)の外皮を取り除いた後に作られる、風味豊かなスパイスです。ブラックペッパーに比べて味わいが穏やかで、発酵のようなほのかな香りと、余韻のある辛味が特徴です。

白胡椒は、ホワイトソース、スープ、マッシュポテト、そして中華料理やタイ料理など、料理の色を損なわずに風味を加えたい場面で重宝されます。特にフランス料理やアジア料理では欠かせない存在です。

製造工程では、完熟したコショウの実を数日間水に浸して外皮を柔らかくし、その後外皮を取り除いて中の白い種子を乾燥させます。この工程により、白胡椒特有の風味が生まれます。

ホール(粒)のまま使用することで、挽きたての香りと風味を楽しむことができ、密閉容器で光と湿気を避けて保存することで、品質を長持ちさせられます。

また、白胡椒には抗酸化作用や抗炎症作用があり、健康維持にも貢献します。日常の料理に取り入れることで、消化促進、食欲増進、呼吸器系のサポートなどの効果が期待できます。

weight

50g, 100g, 250g, 500g

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