EX­PER­I­MENT WITH PEP­PER

TRY A NEW TAKE ON ONE OF THE OLD­EST SPICES AROUND

Life & Style Weekend - - FOOD & WINE - WORDS: VICKI TAYLOR

Are you more of a salt per­son or a pep­per per­son? I’ve never re­ally been a huge fan of pep­per, although I re­spect it as one of the old­est spices known. I went to board­ing school where the food was cooked with no sea­son­ing what­so­ever. Salt and pep­per were the only things to dis­guise the food, with the oc­ca­sional treat of to­mato sauce – and be­lieve me, I used to pile it on. I used to eat Granny Smith ap­ples and sprin­kle salt on them, and I still en­joy it. I guess old board­ing-school habits never die. Lately, in a va­ri­ety of cook­ing shows and printed recipes, there’s been a lot of song and dance about pep­per. Pep­per, as in black, white, green, pink and Szechuan. But I’m go­ing to throw an­other one into the mix: pep­per­ber­ries. Here are a few recipe ideas to help get you started us­ing pep­per berries.

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