Sunday, November 2, 2008

Smoked Black Pepper

Marvelous on meats, perfect on poultry, and ehmazing on eggs. Smoked black pepper is one of my favorite spices. This pepper has such character. It's so pungent, so flavorful. Be wary, don't use on fish, and use sparingly on eggs. This spice craves juxtaposition, and the only foods that do it justice are bold, flavorful foods that can stand up to it's wonderful pungency. Think steaks, braised meats, and barbecued meats, but don't let your imagination stop there. The possibilities are endless.

1 comment:

Trig said...

I still remember the excitement when I first discovered smoked peppercorns. You can get all varieties - black, white, green and red - in smoked form.