Wednesday, September 10, 2008

On Peppercorns.

Not all pepper is created equal.

I've never been a ground pepper person, really; it didn't add much flavor, and if I wanted something spicy there was usually a bottle or seven of hot sauce handy. Even fresh-ground Tellicherry pepper didn't do the trick for me.

However, I'm a new believer, courtesy of Penzey's Sarawak Black.

Bright, fruity, intensely spicy; it's actually flavorful, not just...peppery. Goes well with just about everything. Who'da thunk?

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