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Black pepper and white pepper are both the fruits of the pepper plant, Piper nigrum, a woody vine that is native to India. Black pepper and white pepper are harvested at different stages, and they have distinctly different flavors. Black pepper is harvested when the fruit is nearly ripe and the peppercorn is still green, and is then dried in the sun. White pepper is harvested when the fruit is fully ripe and then soaked and hulled to remove the outer husk.
Black pepper is one of the most widely used spices in the world. It is found in many cuisines, and is commonly used to season and enhance meat dishes, soups, and salads. It is also used as an ingredient in many Indian, Thai, and Chinese dishes. White pepper is used much less commonly than black pepper, but it has an intense flavor that is suited to light-colored sauces, like béchamel and Alfredo.
Black pepper and white pepper both originate in India, although they are now grown in many other countries, such as Vietnam, Indonesia, and Sri Lanka. The peppercorns are usually sold ground, but the whole peppercorns can also be found in some specialty stores. Black pepper is available in many different grinds, from coarse to fine. White pepper is usually only available in a fine grind.
Black pepper and white pepper both have many health benefits. They are rich sources of minerals such as manganese, iron, potassium, and vitamin K, and can help reduce inflammation, improve digestive health, and increase the absorption of nutrients in the body. Black pepper also contains piperine, a compound that may help prevent certain types of cancer.
