Pepper is used in daily baking cakes or making soups. Pepper can invigorate the spleen and stomach, and can also increase the sense of appetite. A survey study found that adding pepper to the stomach not only can treat insomnia and frequent urination, but also can regulate the body, and can be regarded as a nourishing food, so the efficacy of pepper is very extensive.

One, pepper warms the middle energizer, pork stomach strengthens the stomach, and can significantly enhance appetite

Pepper pork stomach is actually the stomach of the pig. The pork stomach is warm. ‘Compendium of Materia Medica’ says: ‘Pork stomach is a key product for tonifying the spleen. When the spleen and stomach are tonified, the middle energizer is strengthened, and diarrhea stops…Tonifying the spleen and stomach leads to the spontaneous production of essence and blood, and the deficiency and fatigue are cured.’ It is used for emaciation, deficiency and diarrhea of the spleen and stomach, frequent urination or enuresis, children’s malnutrition, and is one of the dietary and therapeutic recipes for invigorating the middle energizer.

White pepper has a spicy and warm taste. It enters the stomach and large intestine meridians. It contains piperine, piperine, volatile oil, and other substances. It can warm the middle energizer and dispel cold, invigorate the spleen and open the stomach. ‘Compendium of Materia Medica’ believes that it ‘warms the intestines and stomach, eliminates cold dampness, belching,虚胀 cold accumulation, and Yin toxin’, and has a good relieving effect on stomachache and abdominal cold pain caused by stomach cold, and can treat common cold due to wind-cold.

Pepper and pork stomach can be used to treat stomach cold

Pepper and pork stomach can be used to treat stomach cold, abdominal cold pain, indigestion due to cold, vomiting of clear saliva, and stomach ulcers and duodenal ulcers with deficiency cold. After the soup is cooked, it presents a milky white color, not only warm and comforting with extraordinary dietary therapeutic effects, but the aroma of pepper can also enhance appetite, making it a common home dish in winter.

Two, there are many types of pepper, and different colors are used for different cooking methods

Through different processing methods, the fruits and seeds of pepper can be made into black pepper, white pepper, green pepper, and red pepper. In the United States, white pepper is often used as a seasoning for light-colored sauces or mashed potatoes, etc., because black pepper is easily recognized in light-colored foods, so white pepper is generally used to adjust the color when making soup. However, as the spiciness of black pepper is stronger than that of white pepper, with a spicy and fragrant taste, it is more commonly used in cooking internal organs and seafood dishes. Black pepper, white pepper, and green pepper are all fruits of the same plant and can be used interchangeably. However, they have different characteristics due to their different colors. Black pepper is spicy and pungent; white pepper is spicy but slightly less fragrant; green pepper has the mildest taste. Consumers can choose the appropriate pepper according to their personal taste.

Three, adding pepper to chicken soup is the best partner for alleviating cold

Pepper is a natural decongestant, and the chemical substances in pepper can stimulate the nasal mucosal cells to produce diluted mucus, thus clearing the nose and alleviating cold symptoms. Sprinkling pepper on chicken soup is a perfect food partner for clearing the nose. However, neither black pepper nor white pepper should be fried at high temperatures, but should be added a little at the end of cooking, mixed evenly.

The difference between white pepper and black pepper

White pepper is mainly used for its medicinal value, followed by seasoning, with functions such as dispelling cold, strengthening the stomach, and it is particularly effective for cold in the lungs and stomach. Black pepper (black pepper) is the fruit of the same vine as white pepper, turning yellowish-red when ripe. The unripe green young pepper is picked, soaked in boiling water for 5 to 8 minutes, then dried and placed in the sun to dry for three to five days (or dried over a fire, but sun-dried is the best), and the outer skin of the dried young pepper is rubbed off to become black pepper.