Peppercorn, chiefly white
The dried berry of the pepper vine; Cantonese soup work uses mainly white peppercorns, the ripe berry retted and husked, sold whole. Toasted in a dry wok and crushed, they give pig's-stomach soup its signature clean, penetrating heat.
TCM properties
Nature · hot Flavour · pungent Meridians · stomach、large intestine
Traditional food therapy
In Cantonese food therapy toasted, crushed white peppercorns are simmered with pig's stomach to warm the middle, scatter cold and rouse the appetite on cold days.
Cautions: read first
- Not for yin deficiency with rising fire, or for people who run dry and hot
- People with a heat illness or with haemorrhoids should eat little of it
- Pregnant women should keep it moderate
Preparation
Toast the white peppercorns in a dry wok (白鑊, no oil) until fragrant, then crack them. The aroma comes out far better, and this is the trick behind 胡椒豬肚湯.
Origin
Hainan, China's main white pepper district, while global supply is led by Vietnam and Indonesia. supermarket spice-aisle staple in AU; global trade is led by Vietnamese and Indonesian pepper
Availability in Australia
Easy to find
