In our previous post, we explored the world of pepper from cayenne pepper to bell pepper and scotch bonnet. Today, we're continuing our spicy journey with three more captivating peppers: habaneros, white pepper, and black pepper.
Habaneros
Habaneros, known for their bright orange color and intense heat, are a staple in many Latin American cuisines. With a Scoville heat unit rating that can reach up to 350,000, habaneros are not for the faint of heart. Their flavor profile, however, is surprisingly complex, often with fruity or floral notes that balance the heat. It’s suitable for spicy sauces, stews, and vegetable soups. Habaneros also double as a spice for marinating chicken or meat stock and pepper soup.
White Pepper
Unlike black pepper, which is made from dried peppercorns, white pepper is made from the dried outer layer of the peppercorn, leaving behind the white inner core. This process results in a milder, more subtle flavor compared to its black counterpart. White pepper is often used in lighter-colored dishes to avoid darkening the appearance.
Black Pepper
Black pepper, a staple in kitchens worldwide, is derived from the dried peppercorns of the Piper nigrum plant. Typically, the peppercorns are harvested when they are green and then allowed to dry, turning black. Black pepper offers a complex flavor profile, combining heat, spice, and a hint of bitterness. It is widely used in various dishes, from simple seasoning to elaborate sauces and marinades.
Now you can tell each type of pepper from the other. Looking to add any of these spices to your cooking? You don't need to search far. We have all this and more at Flourish pices and African Food. You can place your order here.
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