Pepper

03 Nov 2009
 

A highly aromatic and pungent spice. White and black are the most commonly available pepper, as well as peppercorns (the whole dried berries). It is best when freshly ground.

Use: To flavour various savoury dishes that contain meat, poultry, fish, eggs, cheese and vegetables. It adds flavour to sauces and can be used to marinade or as a rub for meat.

 

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