Pepper lends satisfying heat and bite to most any dish (and it's great for salt-free diets). It works well in combination with other herbs and spices, too, and is commonly found in spice blends.

Suggested Uses:
Pepper is sold in several forms:
Cracked: These large pieces of black pepper berries are especially good on salads and pasta, or pressed into meat that's been rubbed with oil.
Coarse: This large grind retains more volatile aroma and flavor than finer grinds. A dash at a time adds zing to salads, meats, poultry, fish, and vegetables.
Medium, Fine and Extra-Fine Grinds: These familiar shaker varieties are often used as table condiments. The finer the particle size, the more immediate the flavor release.
Whole Peppercorns: For the freshest aroma and taste, grind whole peppercorns as needed--or offer a peppermill at the table. Freshly ground pepper's especially good in salsa, salads, on pasta, and in soup. Whole peppercorns are also used in pickling, marinades, meats, and soups. (Tie in a cheesecloth bag or small strainer for easy removal.)


You'll find nutmeg in recipes for pies, cookies, cakes, puddings, and custards, as well as sauces and soufflés. Try it in soups (especially split pea and tomato soups), and with seafood, fish, chicken, beans, and eggs. It works well with cheeses and a variety of vegetables, too, like cabbage, broccoli, onions, eggplant, spinach and Brussels sprouts. Don't forget to sprinkle it on eggnog, mulled wines and punches. Mashed potatoes are delicious with a light dusting of nutmeg, too.