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Tuna Pasta in White Wine Cheese Sauce

Tuna Noodles with Capers in White Wine Cheese Sauce is a quick and tasty casserole. The subtle taste of white wine makes it an unusual and unusual casserole. Although it’s a fairly simple recipe, tuna pasta in white wine and cheese sauce is also great for surprising and pampering guests.

Ingredients for 4 to 5 people

– a pack of pasta (preferably spaghetti)
– 2 cups of sour cream
– 2 packs of melted cheese (cream or herb melted cheese, depending on taste)
– 300 ml of white wine
– 1/4 liter of broth
– a large onion
– 4-5 cans of tuna (preferably in sunflower oil)
– capers

Preparation

  1. Boil the noodles.
  2. In the meantime, you can finely chop the onion.
  3. Then the onion pieces are steamed in a slightly larger pot.
  4. For steaming, the sunflower oil can be taken from a can of tuna.
  5. The onions are already taking on the tuna taste.
  6. Once the onions are translucent, you can add 300ml white wine and 1/4 liter of stock.
  7. In addition, two cups of sour cream and two packs of processed cheese are placed in the pot.
  8. Let the contents of the pot simmer for a few minutes until the melted cheese and sour cream have turned into a creamy sauce.
  9. Depending on the consistency of the sauce, you can bind the sauce with a sauce binder or starch.
  10. Then you can put the capers and tuna in the pot.
  11. The easiest way is to cut the tuna into small pieces beforehand so that the whole sauce contains it.
  12. After the noodles are cooked, they are placed in a large casserole dish.
  13. On top comes the sauce with tuna and capers.
  14. Try mixing the pasta with the sauce so the tuna is evenly distributed and not just on top of the casserole dish.
  15. Then put the casserole dish in the preheated oven for about 25 minutes.
  16. The oven should be set to around 175 C°.
  17. During the baking time, the pasta absorbs the sauce and its taste.
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Hearty Minced Meat Casserole with White Cabbage

I got this recipe from a good friend and have been cooking it a lot ever since. The cabbage minced meat casserole is not only delicious and inexpensive but also quick and easy to prepare.

The minced meat casserole with white cabbage is ready to serve after around 30 to 40 minutes. In my experience, kids like it just as much as adults. Due to the uncomplicated preparation, this casserole is also very suitable for beginners in the field of cooking.

Ingredients for 4 persons

– 1 head (approx. 800 g) of white cabbage or savoy (depending on taste)
– 1 large onion
– 500 g minced meat (half and half)
– 500 g chopped tomatoes (fresh or from the package)
– 375 ml vegetable broth
– 100 g of grated cheese
– some oil (for frying)
– Salt
– Pepper
– Sweet paprika)

Preparation of minced meat casserole with white cabbage

The cabbage (or savoy cabbage) is cut into strips and washed well. Then it is fried in a little oil for about 5 minutes, stirring and turning constantly, and seasoned with salt and pepper.

At the same time, the finely diced onion is also fried with minced meat and seasoned (salt, pepper, paprika powder).

When the minced meat is crumbly-brown, add the tomato pieces and the broth. Bring everything to the boil briefly and then let it dwell on the stove at medium temperature for a few minutes. Then it should be seasoned again with salt, pepper, and paprika.

Now all the ingredients (including the cabbage or savoy cabbage) are put together in a greased casserole dish and placed in the preheated oven (electric stove: 200 degrees/convection oven: 175 degrees).
Leave in the oven for a total of about 20 minutes. After about 10 – 15 minutes, the casserole is taken out and the grated cheese sprinkled over it. Then put it back in the oven and continue cooking until the end of the specified time. The cheese should be well melted and browned.

If you like, you can serve boiled potatoes with it.

Useful additional knowledge about the minced meat casserole

It also tastes very good if you cut the potatoes (raw) into small cubes beforehand, put them in the casserole dish together with the other ingredients, and cook them in the oven. Depending on your taste, you can also add a cup of sweet cream.

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health

Daily White Flour Products? A Study Reveals Shocking Results

A warm roll from the bakery can sweeten the morning for many. But experts now advise caution, because the white flour rolls that many of us like to eat are not healthy for us in the long run. We explain what the concerns about the white flour diet are all about.

Higher blood pressure from white flour

According to the analysis, people who ate more than 350 grams of white flour products per day had a 27 percent higher risk of premature death than those who ate less than 50 grams of refined grains per day. Higher refined grain intake was also consistently associated with higher blood pressure.

Although white rice is also a refined grain, the researchers could not find any increased risk here.

Even in the group with the highest consumption of more than 450 grams per day, there was no increased risk of premature mortality or a heart attack.

Replace white flour products with whole grain products

The study only demonstrated an association but did not examine the underlying causes of the association. For this reason, the analysis provides only indications, but no definitive causality. However, there are good possible reasons for this association.

The researchers advise replacing white flour products with whole grain cereals. With whole grain products, the whole grain is processed, making the products more nutritious. They are richer in protein, fiber, B vitamins, and many other nutrients that may help lower blood pressure, reduce gum disease, boost the immune system, and help manage weight.

White flour products contain mostly simple carbohydrates and are very starchy. After consumption, blood sugar rises rapidly and leads to high glucose concentrations in the blood. Over time, these fluctuations in blood sugar can lead to weight gain and, in the worst case, diabetes.

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Food

White Tea: is This The Healthiest Tea in The World?

White tea makes us healthy: This rare and extremely tasty type of tea contains numerous valuable ingredients that are good for our health. Whether for combating free radicals, burning fat or as a means of preventing cancer – white tea is a herb that has grown to combat a wide range of ailments. We will introduce you to the miracle tea and tell you what makes it so special.

White tea: That’s what makes it so healthy

White tea is considered a real “magic drink” due to its countless health benefits. Teekenner.de points out that white tea is one of the oldest remedies in traditional Chinese medicine. Since white tea, unlike teas such as black tea or oolong, was not fermented and only went through a short processing time, most of the healthy ingredients are still included.

On the one hand, the polyphenols contained in the tea have an antioxidant effect and thus protect against free radicals. Kobu-Teeversand says that some experts assume that a glass of white tea has the same polyphenol content as twelve glasses of orange juice – so it is extremely healthy. In addition, the catechins contained in white tea are also popular in the field of cancer prevention due to their antioxidant effect. Even those who want to lose weight can lose weight by regularly taking white tea. Studies show that under the influence of the active ingredients in white tea, human cells accumulate fat less and also lose it more quickly. The polyphenols contained are probably also responsible for this. Other health benefits of white tea include:
good for the heart and preventive against cardiovascular disease
antiviral, antibacterial and antifungal effects
preventive against signs of aging of the skin and tissue
anti-inflammatory
helps with menopausal symptoms

Production and characteristics of white tea

It is important to note that all major tea varieties come from one and the same plant – Camellia Sinensis

A special feature of white tea, which characterizes it as probably the highest quality tea, is its naturalness. This means that it is processed very little and is allowed to dry naturally in the sun. Since white tea is generally only allowed to oxidize for a very short time, the production time is limited and the finished tea is often produced after just one day – other types of tea go through a much longer production process.

The degree of fermentation or oxidation is also important. White tea is characterized by a particularly low degree of oxidation, which makes it taste so mild.

White or Green Tea: What’s the Difference?

White tea is not easily compared to green tea, as both are very different in several aspects, but are similar in others. This starts with the production of the respective tea type: while white tea goes through a relatively short production process and only wilts for a short time, green tea is steamed or roasted after harvesting, according to Verbraucherfenster Hessen. Both varieties are unfermented teas.

However, the difference in taste is immense: while white tea tastes extremely mild and sweet, green tea has a rather bitter taste. The types of tea can also be distinguished visually, as explained by the scientific information service for tea at the Technical University (TU) Braunschweig: the lighter the type of tea, the lighter the leaf material.

When it comes to distinguishing between the two types of tea based on their ingredients, it is often difficult to make a clear distinction. Both white and green tea contain similarly large amounts of polyphenols and flavonoids. The healthy catechins are also contained to a similar extent, albeit in a slightly higher proportion in white tea. However, it is noticeable that white tea generally contains more caffeine than green tea. A study by Dr. re. of course Yumen Hilal at the TU Braunschweig. Teekenner.de locates the caffeine content of a high-quality tea at five to six percent of the dry matter. In comparison, coffee contains only one to three percent caffeine based on dry matter. In contrast to coffee, the caffeine in white tea is not as strong and has a longer-lasting effect.

White Tea: These varieties are the best

The silver needle tea, also known as Bai Hao Yin Zhen, is probably the best type of white tea. This special tea comes from the “silver needle” tea variety of the same name and is grown in the southeast Chinese province of Fujian. The special feature: only the youngest, unopened leaf buds are used for this excellent white tea. Due to the very low level of oxidation, the silver needle tea tastes lovely and looks very light and subtly golden when poured. The taste is described as fresh with a sweet aftertaste.

What also makes it so special is the very low degree of oxidation of up to a maximum of two percent, which gives it its extreme mildness and sweetness. Because: The higher the degree of oxidation, the more the quality of the white tea decreases. Since only the most tender tea buds are harvested for silver needle tea*, the pickers have to be more careful not to damage the leaves than with other types of tea. Therefore, the use of picking machines is taboo here, which could never reach the level of care of picking by hand. For this reason, if you value a particularly high quality of white tea, you should make sure that the tea is hand-picked instead of using picking machines. Because if the buds are damaged, the tea already begins to oxidize – and the excellent mildness of the tea is endangered.

The tea variety Pai Mu Tan is also considered a particularly high-quality variant of white tea. This is characterized by a large proportion of coarse green leaves and a large number of white buds and is considered one of the most expensive types of white tea in the world. In terms of taste, the Pai Mu Tan* is described as mild but nutty, with a subtle cocoa note. Only the freshly opened leaf buds are suitable for this special white tea, the unopened ones are reserved for the silver needle tea. Another good, but by far not as excellent type of tea as the silver needle tea is the Shou Mei, which in terms of quality also has to rank behind the Pai Mu Tan. The Shou Mei is harvested after the Pai Mu Tan, which is why slightly older leaves are used for its production. This makes the Shou Mei less mild in taste, but still aromatic and fresh.

White tea: healthy but expensive? – Saving tip

White tea should actually be our daily companion due to its numerous health benefits and is an ideal substitute for one or the other coffee due to its gently invigorating effect – but unfortunately high-quality white tea is quite expensive!

One reason is that really high-quality white tea is only grown in one region, and that’s in the Fujian province of southeast China. Between 2010 and 2019 there are signs of a sharp jump in prices and tea prices are now more than twice as high as they were a few years ago. One of the reasons for this is that the demand for white tea from the Fujian region has increased immensely. White tea is scarce anyway: it can only be picked a few days a year and the areas under cultivation are limited. The weather must also be right to ensure a rich harvest. This is also extremely high, since each individual bud has to be carefully harvested by hand, which means that a comparatively large amount of working time goes into the harvest of the white tea.

So here’s our tip for getting as much expensive white tea as possible: Pour the tea several times. White tea is perfect for multiple infusions, as are green tea and oolong tea. When infusing, make sure that the water is no more than 70 to 80 °C hot, as water that is too hot is harmful to the healthy ingredients and the excellent taste of the white tea. With each new infusion, the taste of the tea develops, but it doesn’t get any worse! In principle, however, high-quality white tea is advisable, as it can be infused several times without any loss of quality.

Conclusion: White tea – the healthiest tea in the world

White tea can rightly be called the healthiest tea in the world: Due to its countless benefits for our health, it should actually be consumed every day. Thanks to its naturalness and the very short processing time, there are many healthy ingredients in the tea that have a preventive and alleviating effect on many physical ailments and diseases.

When buying, you should make sure that the white tea is of high quality. The best of all white teas is Silver Needle Tea, followed by Pai Mu Tan and Shou Mei.

Since high-quality white tea is rare and therefore expensive, you can save with this tip: Pour the tea several times, this does not damage the taste, it even develops further.

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Green or White: Which Asparagus is Healthier?

Asparagus is considered the most popular spring vegetable because it not only tastes delicious, but is also an absolute nutrient bomb. But what is the difference between green and white asparagus and which variety is healthier? Here are the answers.

White or green – that’s the difference between asparagus

White asparagus grows underground and is also harvested underground. Its green counterpart grows above the ground and forms chlorophyll as soon as it stretches its head out of the ground towards the sun. Hence the green color.

In addition, green asparagus does not taste quite as mild and fine as white, but has a more spicy taste.

Since white asparagus has to be pricked, which involves a lot more effort, it is usually a bit more expensive. Green asparagus only has to be cut off.

How healthy is asparagus?

Asparagus consists of 90 percent water and is therefore very low in calories and fat-free. The fat content is only about 0.3 percent. It’s 0.47 percent carbohydrate and just over 2 percent protein, which is where “most” of the calories come from.

The popular vegetable also contains many important vitamins (A, B, C, E, K) and many valuable minerals such as sodium, potassium, calcium, magnesium, phosphorus and iron.
The high potassium content and the asparagine, which stimulates kidney function, have a draining effect and there can be a strong smell of urine after consumption.

White and green asparagus: which variety is healthier?

Green asparagus is a bit healthier because it contains more vitamin C, folic acid and also more B vitamins than its white counterpart.
In addition, you don’t have to peel it, just remove the woody ends before cooking.
In the end, both varieties are very healthy, which is why only personal taste should play a role in the selection.

Asparagus and gout – when does asparagus become unhealthy?

However, according to the Federal Center for Nutrition, eating large amounts of asparagus can trigger gout attacks, which is why some people should consume the delicious vegetable with caution. It contains many purines, which are converted to uric acid in the body. If there is more uric acid than the kidneys can process and excrete, the uric acid level in the blood will be too high, which in turn can lead to deposits, especially in finger and toe joints.

This creates pain and swelling in sufferers, which are the symptoms of gout. If you have kidney problems or even kidney stones, it is better to consume asparagus in smaller amounts. In moderation this is not a problem, because the quantity makes the poison. Incidentally, the largest proportion of purines is in the asparagus head, so if you want to be particularly careful, you can remove it beforehand – but who wants to do without the best part?

Ultimately, both white and green asparagus are super healthy and should definitely be taken advantage of and enjoyed during asparagus season.

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Tangerines and Oranges: Is the White Poisonous – or Can You Eat It?

Many people also remove the white from their tangerines and oranges, considering it poisonous. But there is more to the white threads than initially assumed.

Can you eat the white part of tangerines or oranges?

The white skin between the skin and the flesh is called the mesocarp or albedo. That means something like “middle fruit”.

Fans of tangerines and oranges can be divided into two distinct groups: some thoroughly remove the white strands until only the flesh is left, while others simply eat the white part.

You don’t need to worry under any circumstances: the white threads are not only edible, they are also really healthy.

What’s in it?

The intermediate layer is therefore by no means toxic, but even contains a number of vitamins and phytochemicals. The mesocarp provides us with lots of vitamin C and flavonoids, which support the immune system with important antioxidants.

In addition, the flavonoids also appear to prevent cardiovascular disease. Some of them are also said to have antibacterial or antiviral effects.

The white threads consist of indigestible fiber that stays in the digestive tract for a long time and ensures that we don’t get hungry again so quickly.

Conclusion

The bitter taste of the white layer does not mean that it should not be eaten. The white threads even contain as much vitamin C as the pulp.

Therefore, the white can be eaten without hesitation, you don’t have to worry about your health.

The white layer consists mainly of fiber, which gives you a longer feeling of satiety.

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White Flour: Why You Shouldn’t Eat It Anymore

White flour is a classic baking ingredient – but you should avoid it. But whole grain isn’t necessarily a better choice, experts say. We show when you should use which flour.

Type 405 white flour is probably the most commonly used type of flour. It is considered fattening and is said to make you addicted and even infertile. Although many of the myths about white flour have now been debunked, it should still be removed from the menu. Because there are much better alternatives.

White flour under criticism

White flour is ground flour (usually from wheat), i.e. only the inside of the grain. The inside also contains all the calories.

The miller, on the other hand, sifts out the edges and seedlings of the grain. However, they contain valuable fiber, vitamins, minerals and healthy unsaturated fatty acids.

The body converts white flour into sugar very quickly – its glycemic index is very high. This means that glucose enters the blood very quickly and the blood sugar level rises by leaps and bounds. The blood sugar level drops just as quickly, however, since the sugar only lasts for a short time. Then food cravings follow, because the body wants to increase the blood sugar level again.

Products made from white flour therefore have a lot of calories, do not keep you full for long and make you hungry again. If you then turn to white flour products again, you will supply your body with even more calories.

According to studies, eating a lot of white flour can promote obesity, diabetes, high blood pressure, heart attacks and joint damage.
However, the health consequences also depend on the rest of your diet and lifestyle.
The intestinal flora should also be able to influence how white flour affects health (study).
In a study involving more than 80 subjects, researchers also showed that the body can utilize 100 more calories from wholemeal flour than from white flour. This corresponds to a walk of about 30 minutes. Dark bread provides our body with more energy than light bread.

Avoid white flour and use whole grains

The best alternative to white flour is wholemeal flour (wholemeal wheat flour is also good). Wholemeal spelled flour is even better because it contains more nutrients than wheat products. Wholegrain rye flour contains the most fiber and B vitamins:
Wholegrain flours contain the whole grain and not just the inner core.
The roughage in wholemeal flour swells up in the stomach and provides an additional feeling of satiety. They also inhibit the release of hormones that make you hungry.
The fiber also stimulates digestion and helps against constipation.
The blood sugar level does not rise as quickly and not as high and also falls more slowly. Whole grain products keep you full for longer.

Wholemeal bread is not always good

Even with whole grain bread, the blood sugar level can rise quickly and then fall again shortly afterwards – making you hungry again quickly. This is due to the processing of the flour, says Prof. Andreas Pfeiffer from the German Institute for Human Nutrition. In the science magazine Quarks & Co., Pfeiffer explains that the rise in blood sugar is the same with finely ground bread – regardless of whether it is white flour or wholemeal flour. Because the body can quickly absorb the starch in finely ground bread.

Better: buy coarse wholemeal bread. It fills you up for a long time and is healthy. It is best to use 100 percent whole grain and organic quality. In this way you ensure that there are no residues of chemical-synthetic pesticides in the flour.

Basically, wholemeal bread is darker than bread made from white flour. However, you should not only rely on the color, because some bakers mix in malt syrup and turn the bread into “black bread”. That’s why you should definitely look at the list of ingredients and ask your baker how high the whole grain content is. The bread must have at least 90 percent wholemeal flour/meal in order to be called wholemeal bread.

Scientists from Harvard University warn against being misled by the “whole grain” on grain products when buying. In principle, whole grains are healthier, but many products contain more sugar and calories than other products. So you should not blindly buy every product that says “whole grain”, but look at the nutritional table and list of ingredients.

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Cooking Tips

Boil White Beans: How to Get The Right Consistency

To soften white beans, you don’t necessarily have to soak them beforehand, unlike other legumes. We explain how to properly prepare white beans.

White beans belong to the legumes and are rich in protein and fiber. They ensure a long-lasting feeling of satiety and are among the best vegetable protein sources. Nevertheless, beans rarely end up on the plate in this country. You can prepare white beans easily and quite quickly.

Boil white beans: Soaking is worth it

Contrary to popular belief, you don’t necessarily have to soak beans before cooking. However, by soaking them overnight first, you can reduce the oligosaccharide content, making the beans easier to digest. However, this has not been definitively proven: while some people get severe flatulence even from soaked beans, others never have problems with the delicious legumes.

But what definitely speaks in favor of the soaking method is a shorter cooking time:
dry beans: cook for 1.5 to 2 hours
Beans soaked for more than 12 hours: cook for 45 to 60 minutes
So, soaking white beans overnight not only saves you time in the kitchen, but also energy when cooking.

The ideal preparation of the white beans:
The day before: Rinse the beans with water, then pour plenty of fresh water over them and let them soak overnight.
After at least 12 hours: Drain the soaking water, rinse the beans again with fresh water, and place them in a saucepan.
Pour water into the pot until the beans are about an inch or two covered with water.
Optional: add spices or fresh herbs of your choice to the cooking water, for example some marjoram or bay leaves.
Let the beans simmer over low heat until nicely tender, about 45 to 60 minutes.
If you don’t want to continue using the beans hot right away, you should let them cool down in the warm broth. Otherwise the fine skin of the beans would burst open. This is particularly important with giant white beans.

Cook white beans without soaking

If you forgot to soak the kidney beans first, you can still cook them. You only have to plan about twice as long cooking time so that the white beans become soft. Otherwise the preparation remains the same:
Rinse the beans with water, then place them in a saucepan.
Add enough water to cover the beans by about an inch or two.
Optionally, you can add fresh herbs or spices of your choice.
Let the beans simmer over low heat for about 1.5 to 2 hours until tender.
Here, too, you should let the beans cool down in the warm broth if you don’t want to use them hot.

Tip: Quick soak method for beans

If you didn’t think about soaking the night before, but are thinking about the bean dish at least a few hours before cooking, you can also use the following method:
Rinse the beans with water and place them in a saucepan with an inch or two of water.
Bring the water to a boil, let the beans simmer for about 2 minutes, and then remove them from the heat.
Allow the beans to sit for about 1 to 1.5 hours to cook.
The quick soak method also delays the cooking time a bit, which can save you energy. However, with this preparation, the white beans are most likely to disintegrate and sometimes lose the skin. Therefore, this method is more suitable if you want to puree the beans anyway – for example to make a delicious spread.

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Mulberries: Black, Red, and White Mulberries are so Healthy

Mulberries are considered a superfood because they have many beneficial properties. We explain why the red, black and white berries are so healthy.

Red, black and white mulberries

Mulberries were originally native to Asia and North America. The white mulberry trees were planted for the production of silk, since silk moths feed exclusively on the leaves of the plant.

Three varieties – red, black and white mulberries – have been known in Europe since Roman times. Here the berries are ripe in August and September. The white and red mulberries grow in Germany because they can withstand frost, in contrast to the black mulberry tree. Mulberry trees grow best in wine-growing regions, as they require similar climatic conditions as grapes.

The fruits of a plant ripen one after the other and cannot be harvested at the same time. Since they are hardly grown industrially in Germany, it is not easy to find fresh mulberries. The fresh berries are soft and spoil quickly, so they are more likely to be sold dried or processed.

Mulberries as a superfood

Mulberries are often traded as a superfood because they have many healthy nutrients. For example, the berries contain the following properties:
Vitamin C: With 100 grams of mulberries you cover about 10 percent of your daily requirement of vitamin C – they contain 100 milligrams of the nutrient. While vitamin C is not uncommon, it is an all the more important vitamin that strengthens your immune system.
Potassium: Mulberries contain 260 milligrams of potassium per 100 grams. Potassium is important for blood pressure and the cardiovascular system.
Trace elements: Mulberries also contain the important trace elements zinc and iron. Ones are mainly found in the black and red mulberries.
Antioxidant resveratol: The substance is said to have numerous health-promoting properties: resveratol is said to strengthen the nerves and protect against negative influences and is used as an anti-aging product because it is said to slow down the aging process. However, the consumer advice center warns that these effects have not been sufficiently documented. Antioxidants also protect against free radicals.
Mulberries are said to have an expectorant effect. Therefore, the juice of the berries is said to be helpful for colds, for example.

Mulberries in the kitchen

You can eat fresh fruit with delicious desserts such as quark, ice cream or nice cream. You can also use mulberries – similar to blueberries – for baking muffins or a cake. Simply spread them in the finished dough before baking. Mulberries in the German trade probably do not come from overseas because they are very sensitive and do not tolerate long transport routes. However, you should make sure that the berries were not imported from another continent.

However, since mulberries are rarely found fresh in Germany, they are more often found in processed form. For example, you can find mulberry jam or jelly in the supermarket. You can buy mulberry juice to relieve colds.

The white mulberries are mainly traded dried. This variety is also available from German cultivation. White mulberries are suitable, for example, for homemade muesli or muesli bars. But they also go great in a nut mix for in between.

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White Pepper: Origin, Use and Effect of The Spice

White pepper seems unusual at first. These are the seeds of conventional pepper that have been removed from the pulp. In this article you can read where white pepper comes from, how it works and how you use it.

White pepper is not a different variety of the pepper plant. Rather, the different colors are different degrees of maturity. Black pepper is harvested while it is still unripe, i.e. green, and then dried. For white pepper, on the other hand, the fruit must be fully ripe. They are then soaked in water for several days and their red flesh is removed. What remains is the white seed of the pepper plant.

Whether black, red or white pepper, the grains come from the evergreen climbing shrub Piper nigrum. The plant needs a lot of heat and high humidity and originally comes from India. In addition to India, Indonesia, Thailand, Cambodia, Vietnam and China now export pepper.

Use white pepper

White pepper is the pure seed of the pepper plant. Unlike red or black pepper, white pepper does not contain any pulp. This preserves the pungent substance in the seed, while the flavor profile shrinks without the essential oils from the pulp. White pepper is therefore much hotter but less varied in taste.

As with other types of pepper, you should always grind white pepper freshly or crush it with a mortar. Pre-ground powder quickly loses its intense flavor. That’s why it’s not worth buying pepper in large quantities. According to a study, the content of essential oils, which are responsible for the taste, decreases the longer you store it. Basically, you should store the whole grains in a dark, dry and airtight place so that the aroma is preserved for as long as possible.

White pepper is particularly popular with light dishes. The ground white pepper seasons light sauces or light meat without being visually striking. White pepper is particularly good for these dishes:
The classic hollandaise sauce gives white pepper a pleasant spiciness. In general, white pepper goes well with asparagus. It is also suitable for cream of asparagus soup.
White pepper goes well with potato dishes. Whether mashed potatoes, potato soup or gratin: white pepper gives classic dishes a new twist.
You can also use white pepper for white meat or fish. A marinade made from lemon, white pepper and fresh herbs is ideal for this.
Also try flavoring desserts with white pepper. A pinch of pepper underlines the other flavors and brings unexpected variety to your desserts.

This is how white pepper works

Pepper is considered the most used spice worldwide. Aside from its culinary uses, pepper is also valued for its medicinal properties.

The main active ingredient in pepper is called piperine. The substance is not only responsible for the sharpness of the small grains, but also has other useful and healing properties according to studies:
The pungent substance has powerful antioxidant properties. It supports the body in cell renewal, fights free radicals and reduces oxidative stress.
The substance also supports digestion. Piperine stimulates the production of digestive juices. This allows your body to digest your food more efficiently and quickly.
In addition, white pepper has antibacterial properties.
Black pepper is mostly used for healing purposes, because the other valuable properties come from the essential oils. These are mainly found in the pulp of the plant, which is why the content in the dark variety is significantly higher.

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