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Thread: What is up with the pepper? (Barnyard Smell)
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Old Sep 30, 2011 | 8:37 pm
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tentseller
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Originally Posted by anacapamalibu
White pepper retting process can biochemically form 3-methylindole (fecal, swine-manure-like), 4-methylphenol (fecal, horse-like), and butanoic acid (cheese-like) . Thus the barnyard smell.
Originally Posted by anacapamalibu
Chinese prefer white pepper in their cooking, maybe its for the pungent aroma?
Ahh the secret is out, marinating cut up meat before stir frying - a dash of white pepper is part of the ingredient.
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