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Pepper has been the world’s most popular spice for some 3,000 years. It has been treasured for its ability to add a kick to bland foods and, in pre-refrigeration days, to salvage food that turned rancid. (Salt, even more popular and essential than pepper, is not a spice. See the * footnote below). Until the…
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We didn’t heed our own device when refilling the pepper mill yesterday. The result: peppercorns all over the counter and floor. There’s a better way to do it: Fill a small plastic bag or even a paper envelope with the peppercorns. Snip off a corner. You’ll be able to better aim the peppercorns into the…
Continue reading “TIP OF THE DAY: Filling A Pepper Mill”
Tellicherry, the “Champagne” of black peppersorns. Photo by B.A. Van Sise | THE NIBBLE. There’s no question that freshly-ground pepper delivers exciting flavor, while pre-ground pepper tends to be flat. That’s because the grinding process releases aromatic and palate-pleasing qualities that begin to dry out after they’re released. The spicy heat derives largely from the…
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