Black pepper is a popular spice, widely used in cuisine and also as a folk medicine. Different types of black pepper offer distinct flavors and levels of spiciness.
Common types of black pepper:
- Black pepper (Hắc hồ tiêu): This is the most common type, harvested when the fruit is not fully ripe and dried. It is black in color and has a strong, pungent spiciness. Black pepper is often used in savory dishes such as stews, braised dishes, and grilled dishes.
- White pepper (Bạch hồ tiêu): Ripe peppers are dried and peeled, resulting in an ivory white color, a smooth, glossy surface, and a milder spiciness and aroma than black pepper. White pepper is often used in dishes that require vibrant colors, such as soups and broths.
- Green pepper: Young, green peppers are usually used fresh in clusters. Green pepper has a slightly pungent, mildly aromatic flavor and is often used in dishes such as chicken cooked with green peppers or beef stir-fried with garlic and green pepper sauce.
- Pink peppercorns: A less common type of pepper in Vietnam, they are pink in color and have a distinct flavor.
Cooking Uses
- Peppercorns can be used whole or ground into powder as a daily spice.
- Enhance Flavor: Peppercorns add a warm, spicy flavor to many dishes, from Asian to European cuisine.
- Versatile Preparation: They are used in stir-fries, grilled dishes, stews, braised dishes, salads, and even some desserts.
- How to Use: You can add peppercorns during cooking or sprinkle them on top after cooking, depending on your preference and the type of dish. The recommended average amount is about 1-2 grams per day.
Health Benefits
- According to medical sources, peppercorns are also a medicinal herb in traditional medicine.
- Supports digestion: Peppercorns are used as a digestive stimulant.
- Reduces pain: They also have pain-relieving properties.
- Common ailments: Black pepper is used to treat cold stomach pain, diarrhea, vomiting, asthma with phlegm buildup, and tooth decay.
