It’s no secret that peppers are full of health benefits. They are low in calories and loaded with good nutrients. In addition, they contain vitamins A and C, potassium, folic acid, and fiber. The spicy ones add a lot of flavor to bland food.
Black & white pepper are used in distinctly different dish preparations. White pepper is usually found in white sauces so that it looks more “pure,” while black pepper is more common in American kitchens. Using white pepper in light-colored dishes (sauces, mashed potatoes, fish) for aesthetic reasons is a tradition that originated in France. But, white pepper is also used in some cuisines for its specific, milder flavor. White pepper is common in Chinese cooking, Vietnamese soups, pork and many Swedish dishes.
Black pepper (Piper Nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm (0.20 in) in diameter, dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper