White peppercorn, derived from the same plant as black peppercorn, is a popular spice known for its mild and slightly fermented flavor. The distinct characteristic of white peppercorn comes from the process of removing the outer layer of the ripened berry, leaving behind the inner seed. In this article, we will explore the qualities, culinary uses, and potential health benefits of white peppercorn.
White Vietnam peppercorn has a milder taste compared to its black counterpart. It possesses a warm and earthy flavor with subtle hints of fermentation. The process of removing the outer skin gives white peppercorn a lighter appearance, making it a popular choice for dishes where the strong flavor of black peppercorn may be overpowering.
Uses of white peppercorn: Piperine found in white peppercorn has been studied for its potential effects on weight management. It may help inhibit the formation of fat cells, increase metabolism, and promote fat breakdown. Furthermore, Piperine has demonstrated anti-inflammatory effects in preclinical studies. It may help reduce inflammation in the body and potentially alleviate symptoms associated with inflammatory conditions such as arthritis, joint pain, and inflammatory bowel diseases.