White Pepper (Bai Hu Jiao)
中華スープの味の決め手！シャープな辛味が料理を引き締める
Description
While black pepper dominates Western cooking, 'White Pepper' is overwhelmingly consumed in Chinese cuisine. Fully ripe peppercorns soaked in water to remove the outer skin, then dried. Milder aroma than black pepper, but the heat is straight and sharp. Absolutely essential for Hot and Sour Soup or dumpling fillings.
Classification: Everyone, Spice, Basic Seasoning, White Pepper, For Soup, Stir-fry, Essential
Shops selling White Pepper (Bai Hu Jiao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fully ripe peeled fruit of Piper nigrum(White Pepper)
Instructions
- [Typical Uses]
- [Hot & Sour Soup Heat]: The 'La' (heat) in Suan La Tang isn't chili, but expressed by adding massive amounts of this white pepper.
- Knead into pork marinades or dumpling fillings to deodorize.
- Sprinkle finishing fried rice or veggies to tighten the flavor.
Learn more Substitutes, pairings, tips
Key spices
Lacks the earthiness of black pepper; straight、sharp heat stimulating the tongue
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket white pepper powder
Pairing
Hot and Sour Soup / Dumpling Fillings / Fried Rice / All Stir-fries
Trivia
Especially in clear Cantonese soups or Dim Sum seasoning, white pepper determines the quality of the flavor. Adding what feels like 'a bit too much' delivers the authentic punch.
Eating tips & etiquette
When a Chinese recipe simply says 'Pepper', it 99% refers to 'White Pepper (powder)'. Because it doesn't dirty the color of soups or stir-fries with black specks, it aligns with the Chinese culinary aesthetic of beautiful presentation.
Allergen
None