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The Ultimate Guide to Understanding Different Types of Onions for Cooking

For centuries, peppercorns have been an indispensable spice in culinary traditions worldwide, including in the heart of Vietnamese homes. While pepper is a common ingredient in our daily meals, many of us are unaware of the diverse varieties and their unique roles in enhancing our cuisine.

Administrator

13 July, 2024

Black Pepper

This is the most commonly used type of pepper in Vietnamese home cooking.

To obtain black pepper, farmers must hand-pick and sun-dry the peppercorns, resulting in a dark black color and a hard outer shell.

Black pepper has a pleasant aroma and a mild spiciness, often used to enhance warmth and flavor in dishes.

In traditional Vietnamese medicine, black pepper is also used as a remedy for colds, stomach discomforts, weight loss, promoting glowing skin, and preventing cancer.

White Pepper

White pepper, also known as peppercorn, is derived from black peppercorns that have had their outer layer removed.

It has a creamy white or pale color, a milder aroma, and a more intense spiciness compared to black pepper.

White pepper is commonly used in European cuisine as its color blends seamlessly with cream-based dishes, and its subtle aroma doesn’t overpower other ingredients.

Green Pepper

Green pepper is fresh, unripe peppercorns, typically picked when they are still green and slightly soft.

It has a mild spiciness and a delicate, pleasant aroma that doesn’t overwhelm the flavors of other ingredients.

Green pepper is often used in stews and slow-cooked dishes to neutralize strong odors and enhance the overall flavor. It can be consumed whole after cooking.

Additionally, green pepper is known to treat colds, warm the body, and boost the immune system.

Pink Pepper

Pink pepper, also known as red pepper, is not a true member of the pepper family, but due to its similar flavor profile, it is commonly referred to as such.

It boasts anti-inflammatory properties and aids in treating disorders, vaginal infections, colds, and coughs. Experts also believe that pink pepper helps burn excess fat.

However, pregnant women should refrain from consuming pink pepper.

Mac Ken Pepper

This spice has a similar aroma and spiciness to black pepper and is a famous ingredient in the cuisine of the ethnic groups of Northwest Vietnam, especially the Thai people.

Mac Ken pepper reaches its peak maturity in October and November and is a staple in the daily meals of the locals. It offers a much more intense aroma compared to black pepper, leaving a tingling sensation on the tongue.

For more information:

Reference: cooky.vn

We hope that through this article, you have gained a better understanding of the different types of pepper and their respective uses.

Frequently asked questions

There are various types of onions, each with unique characteristics and flavors. The main types include yellow, white, red, sweet, and green onions, as well as specialty varieties like leeks, shallots, and spring onions.

Yellow onions are the most common type and offer a strong, pungent flavor with a nice bite. They are versatile and great for cooking, adding depth of flavor to dishes. White onions are sharper and sweeter, often used raw in salads or salsas, and are ideal for classic Mexican dishes. Red onions are milder and sweeter, with a hint of purple color. They are perfect for adding a pop of color to dishes and are often used in salads, burgers, and sandwiches.

Yellow onions are the best all-purpose onions for cooking due to their robust flavor and versatility. They can withstand longer cooking times without losing their shape and flavor, making them ideal for soups, stews, and caramelized onion dishes. White onions are also suitable for cooking, especially in dishes where you want a sharper, more pronounced onion flavor.

No, sweet onions are a separate type of onion. They have a mild, sweet flavor and are often larger in size. Sweet onions are excellent for raw applications, like salads or onion rings, and can also be grilled or roasted. Some popular varieties include Vidalia, Walla Walla, and Maui onions.

Green onions, also known as scallions or spring onions, include both the white base and green stalks. They have a milder onion flavor and are often used as a garnish or added to dishes for a fresh onion taste. Green onions can be used raw or lightly cooked.

Yellow onions are the best choice for caramelizing due to their high sugar content and strong flavor. When cooked slowly over low heat, they turn a deep brown color and develop a sweet, complex flavor that adds depth to soups, stews, and sauces.

In most cases, you can substitute onions based on your preference or what you have on hand. However, keep in mind that each type of onion has a unique flavor and texture, so the final dish may vary slightly. As a general rule, yellow and white onions are the most interchangeable, while red onions can add a subtle sweetness and color.

Onions should be stored in a cool, dry, well-ventilated place, preferably in a single layer, to ensure they last longer. Avoid storing onions in plastic bags or containers, as they need air circulation. Keep them away from direct sunlight and moisture to prevent sprouting and rotting.