White pepper
- …the flavor and aroma of white pepper is far milder than black pepper?
- …it is common practice that dark foods get black pepper and pale foods get white pepper?
- …the pepper plant reaches its maximum yield (up to 3.5 kg) around its ninth year, but in favorable conditions can bear for 20 years?
- …pepper contains sharp tasting resins, essential oils and piper alkaloid, which stimulate mucous membranes and aid digestion?
- …the Roman doctor Pliny wrote that pepper abnormally stimulates the appetite?
- …white pepper is produced only in the area of former Indochina, and in Malaysia is valued more highly than black pepper?
- …white pepper comes from the same plant as black pepper, Piper nigrum?
- …white pepper is different from black pepper in that it is harvested when the pods are fully red and mature, when they have white interiors?
Bozartma
1.5 l water
2 tablespoons butter
500-700 g well-marbled mutton
5 onions
5 tomatoes
1 teaspoon ground white pepper
3 tablespoons chopped fresh coriander leaves or dill
6 garlic cloves, salt
Chop mutton into large pieces, boil 1-1.5 hours and remove. In a saucepan, sauté chopped onion and meat in butter, add peeled and sliced tomatoes, simmer until tender. Baste with strained mutton broth, salt to taste, add pepper and dill to soup and boil briefly. This soup is hearty enough to be served as a main course.
Ancient Greece already knew white pepper as a substance for enhancing appetite and during the time of the Romans, it became a symbol of prestige. Only a select few could enhance their diet with this spice. At feasts of the rich, this expensive spice could never be absent. Spice merchants who grew rich selling pepper were called "pepper bales".