Badia Ground White Pepper 16 oz. (453.6 g)
Badia Ground White Pepper is the result of a process which includes the elimination of the outer shell of a red berry, giving the pepper a more refined flavor and a more discreet appearance in delicate sauces. White Pepper blends with Basil Leaves, Black Pepper, and Peppercorn Blends. White Pepper is good for poultry, red and white meats, fish and seafood, pickles, relishes, preserves, cooked vegetables, soups, egg dishes and dairy dishes. White Pepper is traditional in Continental Europe, the Mediterranean and Asia.
Continental Europe’s cuisine is known for its diversity of ingredients, sauces and seasonings that distinguish each country’s particular food preparations. In general, note that protein (beef, poultry and fish) dominates the gastronomical view, accompanied always by a variety of vegetables and potatoes prepared in many ingenious ways.
- In Great Britain, even though each region has its specialties, the most famous English meals are roast and Yorkshire pudding; meat pastries made from either deer or lamb; and many fish-based dishes. Traditional Afternoon Tea is usually served at 5 o'clock, featuring hot tea along with breads, fresh butter, preserved fruits and fine pastries.
- It goes without saying that food from France is internationally renowned, a reputation merited by both the care used in food preparation and the artful combination of ingredients. Commonly found meals feature the Fricassee, the soufflé and vegetable creams. In France, not only are exclusive and highly sophisticated ingredients used, such as Truffles, but also organizations such a "Le Cordon Bleu" are responsible for promoting the heritage of French cuisine throughout the world. Meats and vegetables are predominant in each meal; cheeses and other milk products are never absent.
- In Germany and Austria, cold meats are famous, and the diversity of sausages (wurst) satisfies even the most demanding palate. Potatoes either mashed or whole accompany meats, as well as preserved foods. Traditionally in Germany, the main meal of the day is at lunchtime. Tarragon, thyme, parsley and chives are the herbs that are predominant in this cuisine.
- Switzerland offers a great variety of cheeses, delicatessens and its famous chocolate. Fondue is a traditional meal, as well as Raclette, in which cheese is melted in a very hot resistor and is placed over a bed of cooked potatoes. As on the rest of the continent, meats are part of the daily diet and a lunch could include beef with mushrooms, blood sausage (black sausage), a variety of cheeses, and finished by creamy vanilla ice cream with raisin sauce.
- Russian and Easter food is known much more by how it's prepared than by the ingredients. There's a tendency to preserve fresh vegetables; a love of potatoes; and completely authentic meals such as Shchi (soup made out of cabbage, carrots and potatoes) and Borscht (made out of cabbages and beets). Healthy grains such as kasha (whole wheat) are used, as well as meats, particularly white ones such as pork and veal, in stews which are characteristic of the region.
Mediterranean gastronomy is so good, due partly to the climate and the terrain. In this region beef is very limited and fish and seafood are abundant. The olive’s variety has given olive oil the place of butter. Its wheat, barley, almond and grape cultivation, as well as abundance of dried fruits, determines this region’s fame as one of healthy and well-balanced nutrition. Its winery tradition is a determining factor on the daily, yet moderate, consumption of a variety of wines of the region, with a history that dates back thousands of years prior to the Christian era.
- The food of Spain is known for its rich flavors and great influence on Latin American food. Notably, the usage of casseroles or "all in one" meals. Think of the delicious paella, and the traditional tapas in which dinner is replaced, or commenced, by small portions of varied seafood or vegetables such as sautéed mushrooms in garlic.
- In the north of Africa, south of the Mediterranean (from Morocco to Egypt), this highly farmed region bases its food on wheat and barley, and vegetables such as lettuce, cucumber and leek that are commonly served with a simple but tasty oil and vinegar dressing. In Morocco, the Chachouke salad is famous, consisting of various peppers with paprika and cumin. In several countries, lamb is served with prunes or dried fruits; chickpea soup with parsley is enjoyed; and dates and figs are present in almost all of the desserts.
- From the Northeast area of the Mediterranean (Italy and Greece), you get a delicious antipasto and Italian pastas. There's octopus in lime juice with olive oil. And the traditional Greek salad where feta cheese is an essential ingredient. This region distinguishes itself for its usage of oregano, basil, olives, onions, tomatoes and garlic in most recipes.
When talking about Asian food, it must be noted that it features a variety of fish and seafood; and is always artfully presented, combining tastes, colors, aromas and proportion in each meal. Among the most common seasoning ingredients are soy sauce, sesame seeds, bamboo buds, noodles, rice, ginger and chili. It is common to preserve food by either by smoking it, salting it, sugaring it or marinating it in soy. To experience Asian food is experience a ritual of diverse tastes, colors and aromas.
Japan offers very healthy food and meals are carefully presented. It is common to taste tofu served with different kinds of seaweed, or in soup along with miso and scallions. Sushi is one of the most well known preparations; it consists of small pieces of fish and seafood on top of a small portion or rice. Some sushi, like eels, has been previously marinated; other sushi ingredients, such as crap, are cooked beforehand. In the case of sashimi, fish or seafood is served raw over vegetables and seaweed; it is garnished with sesame seeds and eaten with soy sauce, onion, garlic and ginger.
China characterizes its cuisine as richer tasting than the Japanese; in Chinese food, sweet and sour sauces have great importance. Among the regional vegetables used are Chinese cabbages, turnip, radish, and a variety of mushrooms. Its mak meats are pork, chicken, turkey, goose and an assortment of seafood. Chinese gastronomy is quite varied and abundant; and in contrast to the West, Chinese do not usually have dessert after a meal.
Thailand offers tastes highlighted by great contrasts, combining spicy, bitter, salty or sweet flavors that incite ones palate to savor and enjoy each bite. In the southern region of the country, spicy foods like chili are common and turmeric is an important ingredient. Also in this area, turmeric is used predominantly for its taste and distinguished yellow coloring.
Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPC’s, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category.
Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.