Description: Freshly ground pepper is more aromatic than packaged powders, and the
ceremony of the waiter grinding the pepper over one’s entrée has some gustatory merit in
addition to offering a ceremonial reminder of pepper’s ancient importance. Most black
pepper comes from India, where it is known as the king of the spices; it is also
exported from Indonesia, Malaysia and Brazil. It has always been one of the most popular
spices, and the successful sea voyages of U.S. importers of pepper and cloves made
Salem, Massachusetts, one of the richest towns in the U.S.A. at the beginning of the
19th century. Black pepper is available on most Western dining tables, but yellow pepper
is preferred in cooking since it does not add dark color to foods.
