31 Days of Global Flavors for National Nutrition Month: Day 20

20 Mar 31 Days of Global Flavors for National Nutrition Month: Day 20

Happy National Nutrition Month! Continuing my series of healthy eating tips, day 20 comes from registered dietitian Cindy Chou. 

White Pepper

My favorite and most-used global flavor is ground white pepper, a spice with a flavor profile that’s distinctly different from black pepper and almost indispensable in Taiwanese and Chinese cuisines. The spiciness from white pepper (bái hújiāo 白胡椒 in Chinese) is more gradual and delicate, which makes it perfect for adding depth to a dish without overwhelming your palate.

White pepper is an essential ingredient in many Asian cuisines that’s definitely noticeable when missing. I love the flavor and the uniform heat that it brings to dishes. Without it, many recipes that I grew up eating wouldn’t taste the same.

I add a dash of ground white pepper as a finishing spice to many Taiwanese soups and will often sprinkle a little on a variety of stir-fried vegetables. For example, stir-fried cabbage with fresh garlic, salt, and a pinch of ground white pepper is a simple and delicious side dish.

Ground white pepper also works well in dumplings, sauces, steamed eggs (a regular in my breakfast rotation), and breading for proteins like tofu, seafood, and poultry. Here is my recipe for Snow Pea Leaves and Shrimp Boiled Dumplings 豆苗蝦水餃 – I hope you enjoy!

–Cindy Chou, RDN, chef and registered dietitian at Healthy Feels and Cancer Nutrition in a Bowl