Grinding pepper over our savory meals is very much the ‘norm’, but when you add it to sweet desserts it preforms a strange chemistry, especially against a mellow backdrop of vanilla.
Adding flavor to cuisines of all nations, black pepper is the most widely produced and popular spice in the world. Pound for pound, it is also the least expensive spice.
Contrary to popular belief, pepper is not intended to be used like salt. Although, it holds a special spot right beside the salt on our dinner tables, it is not a flavor enhancer but rather a spice.
There is a distinct and undeniable earthiness to the flavor of black pepper, one that is biting, hot, piney, pungent, woody and sharp all at the same time.
Using pepper in baked goods or sprinkling it on fresh fruit is not exactly a new idea. Gingerbread and pfeffernuse have long been spiced with pepper. No matter how you use black pepper, its a spice of grand proportions.
These ‘pepper’ cookies are real handy since you can freeze them and ‘slice & bake’ when needed. The flavor combo is exceptional.