Black pepper

Pepper's bite and aroma fade fast once ground, so freshly cracked is the way to go.

Flavor

How to use it

Grind fresh. Grinding at the table keeps the volatile aroma that pre-ground pepper has lost.

Toast whole. A quick dry-pan toast brings out warm, citrusy notes before cracking.

Common mistakes

• Adding lots at the start of a long cook, where it turns harsh and bitter.
• Relying on pre-ground pepper that has sat for months.

What goes with black pepper

• Turmeric. Pepper's sharp heat cuts turmeric's muddy earthiness, a staple pairing in curries.
• Parmesan. Pepper's sharp heat contrasts with parmesan's nutty salt, as in pepper-crusted cheese and cacio e pepe variants.
• Salt. Salt sharpens flavor while pepper adds piperine heat and aroma, so the two season nearly every savory dish.
• Lemon. Lemon's acidity highlights black pepper's piquant notes differently.
• Olive oil. Olive oil disperses pepper's piquant heat evenly.
• Garlic. Pepper's pungency and garlic's sulfur depth are a standard savory base.
• Pasta. Cracked pepper adds a sharp bite to rich, starchy pasta.
• Egg. Black pepper's spice cuts through egg's inherent richness.

Try tonight

• Crack coarsely over a steak just before searing.
• Finish pasta with plenty of fresh pepper and cheese.
• Pair with turmeric in a curry.

Storage

Keep whole peppercorns in a sealed jar and grind just before use.