As I’ve mentioned recently on television, specialty pepper is HOT in more ways than one.
Above is a picture of Comet Tail peppercorns from Just a Pinch. These peppercorns have a sweet flavour reminiscent of juniper and bay leaves that is fantastic in stews and cabbage dishes. Also new and notable is their smoked tri-colour pepper that is perfect for encrusting a steak before it goes on the grill.
How many kinds of pepper do you have in your spice cupboard? Given that pepper has a healthier halo than salt, will you use more if it than you do specialty salts?