Black pepper: how to choose it and crack it

Black pepper is the dried berry of the Piper nigrum vine. Picked just before it ripens and dried, it turns dark and wrinkled and develops its bite.

Choosing

Look for whole peppercorns that are firm, heavy and aromatic. If they smell dusty, they are old.

Cracking

Grind just before you use it. A coarse crack suits steaks and salads; a finer grind suits sauces and soups.

When to add it

Add pepper at the end of cooking for a fragrant top note, or earlier for a deeper warmth. Toasting the peppercorns lightly in a dry pan adds a smoky edge.