Pepper
Pepper is pretty much a universal spice. Even those who don’t care to use spices and herbs in cooking will usually use a bit of pepper. There are more than three kinds, to be sure (I can think of at least two others – pink and green – offhand) but these are the major ones.
White – I love white pepper in light-colored sauces. It’s not as hot as black pepper, but gives a bit of “bottom� to the flavor. Since light-colored sauces tend to be delicate, a little white pepper goes a long way. More in-depth info here.
Black – This is the most often used by anybody. The most familiar form is ground pepper in a little, square can you’ll find practically anywhere that sells food. Often you can find big packages at dollar stores and other discount outlets for rock-bottom prices. You can also buy cracked pepper, which is not as finely ground, or whole peppercorns for use in spice grinders. More in-depth info here.
Red – Cayenne pepper is the hottest of the bunch. The flavor is different, though, so you can add a tiny bit (a few grains) to a dish to add a bit of zest without too much heat. It is the basis for most “chili powder� blends. More in-depth info here.
When you’re buying pepper or any ground spice, you shouldn’t buy any more than you can use in a few months. Contact with air tends to evaporate the oils, which provide the flavor. The reason those big containers of pepper are so cheap at the discount outlets is that they’re close to their expiration date, so if you can’t use an 8 oz package of ground pepper within a few weeks, leave it on the shelf.
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