Recipe: Aromatic Pepper

I learned this aromatic pepper mix in France many years ago. It is a truly amazing flavor enhancer that can be used instead of black pepper to give complex hits of spicy and aromatic flavors to a dish. Mixed with some salt and a pinch of sugar, it makes a great dry rub for beef, lamb, pork, and game.

Makes about a third of a cup. The recipe can be scaled up.

    • 2 tablespoon black peppercorns
    • 2 tablespoon white peppercorns

    • 1 tablespoon pink peppercorns

    • 1 teaspoon allspice

    • 1 teaspoon coriander seed

In a small bowl, mix all the ingredients together. Fill a peppermill with the mixture and grind as needed.

To read Sally Schneider's genius use of this mixture in a dessert, click here for the story.

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Sally Schneider writes The Improvised Life, a lifestyle blog about improvising as a daily practice. Her cookbook The Improvisational Cook is now out in paperback. More

Sally Schneider is the founder of The Improvised Life, a lifestyle blog that inspires you to devise, invent, create, make it up as you go along, from design and cooking to cultivating the creative spirit. It's been called a "zeitgeist-perfect website." She is a regular contributor to public radio's The Splendid Table and the author of the best-selling cookbooks The Improvisational Cook and A New Way to Cook, which was recently named one of the best books of the decade by The Guardian. She has won numerous awards, including four James Beard awards, for her books and magazine writing.

Sally has worked as a journalist, editor, stylist, lecturer, restaurant chef, teacher, and small-space consultant, and once wrangled 600 live snails for the photographer Irving Penn. Her varied work has been the laboratory for the themes she writes and lectures about: improvising as an essential operating principle; cultivating resourcefulness and your inner artist; design, style, and food; and anything that is cost-effective, resourceful, and outside the box.

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