Spices, pepper, black

Black pepper is the most universally used spice in Western kitchens, ground fresh from a mill over almost anything savory: eggs, salads, roasted vegetables, pasta, soups, and meats before or after cooking. Whole peppercorns are also toasted and cracked coarsely for steak au poivre, simmered in stocks and brines, or left whole in pickling spice blends and mulling spice mixes. Its sharp, slightly woody heat comes from piperine, and freshly ground pepper has a noticeably brighter, more complex flavor than pre-ground pepper, which loses its aromatic oils faster once the peppercorn is broken.

Whole peppercorns keep their flavor for a long time when stored in a sealed container away from heat and light, which is why a pepper mill is worth keeping over a pre-ground shaker; pre-ground pepper, by contrast, is best bought in small amounts and used up within a few months. A typical serving is a teaspoon of ground pepper (2 g), but per 100 g black pepper supplies 25.3 g of fiber (90% of the Daily Value) and iron at 54%, numbers that reflect how concentrated the spice is rather than what a single dash contributes to a plate. It pairs with virtually everything, but is especially central to dishes built around butter, cream, or a simple pan sauce.