We know that Poivre is a widely used and very characteristic spice that brings a very fragrant flavor to Vietnamese cuisine. Originating from India since ancient times, Poivre is an indispensable spice in Vietnamese culinary culture. Furthermore, Poivre is also used very effectively in traditional medicine. Today, let's learn more about this special spice!

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Classification of Poivre

Green Poivre

There are two popular types of Poivre, namely black Poivre and white Poivre (skull Poivre). In addition to having different colors, these two types of Poivre have a slight difference in taste:

Green Poivre: Depending on when the Poivre is harvested, this type of green Poivre may be available. Green Poivre, black Poivre, and white Poivre come from the same tree.

White Poivre (skull Poivre): This Poivre has a slightly light flavor, but a strong spicy taste. Can be used as a condiment for cooking meat and stir-frying vegetables.

Black Poivre: It has a strong taste, has a flavoring effect that makes us feel delicious when eating. Black Poivre is mainly used for cooking or preserving meat dishes, especially beef.

Red Poivre: A type of Poivre that is ripe or harvested very old, ripened and then specially processed to retain the red color of the skin. Red Poivre is crimson, slightly black.

In addition, Poivre is processed into several types: Poivre salt, green Poivre, dehydrated green Poivre, red Poivre...

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Poivre - Power in cuisine

Why is Poivre the most popular spice in the world? In a dish, Poivre is like "a gentleman", not overwhelming the flavor of other ingredients but also creating an environment for other ingredients to stand out.

Poivre contains piperine, which helps the human body easily absorb nutrients derived from food. Poivre is not as spicy as chili but it is enough to clear the nose with a pleasant smell spreading in the mouth.

In Vietnamese cuisine, Poivre is indispensable in braised dishes: caramelized pork, caramelized fish... Without Poivre, the dish will lose its rich taste and the essence of the dish.

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Note when using Poivre as a spice

- It doesn't matter whether black Poivre or white Poivre is not fried in high-temperature fat. When the dish is about to be plated, Poivre will be added.

Black Poivre contains more volatile aromatic oils than white Poivre, when cooked with meat, it should not be cooked for too long to avoid losing flavor. When storing, fresh Poivre can be kept in the freezer, powdered Poivre should be stored in a sealed box, avoiding sunlight and humidity, and should not be left for too long.

Green Poivre salt, dehydrated green Poivre, red Poivre... can be put into food before cooking. When these types are processed into commercial products, they usually have the manufacturer's instructions on the packaging.

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Poivre - "Black Gold" in medicine

In the Middle Ages, Poivre was highly regarded as a kind of "black gold" that only the rich could afford. Because Poivre is a spice, it also has many medicinal effects.

Gas expulsion: Used for diseases such as stomach pain, vomiting due to cold stomach, and abdominal pain due to cold stomach. People who have a cold stomach when eating cold food are better off sprinkling a little white Poivre to prevent cold.

Increased appetite: To be awake, appetizing, use powdered Poivre to taste food which could increase appetite, also to treat anorexia, loss of appetite, and poor digestion.

Stimulation of the nervous system: Poivre has been shown to stimulate the nervous system, blood circulation, keep hands and feet warm when they are cold, and also for the mucous membranes of the nose. Patients suffering from respiratory distress often need the flavor of Poivre to clear their nose.

However, Poivre is a warm food according to traditional medicine, people with a hot body (according to medical estimation) or inflammation should limit using Poivre or should not use it temporarily.

Poivre is just a condiment that is not very expensive, but its use is more than its price!

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