1. Use in Soups
2. Use in salads
3. Use in bean dishes
4. Complements tomato sauces
5. Pepper is a universal table condiment
6. Pepper is wonderful in plain yogurt or sour cream topper
7. Try whole peppercorns in rice, soups, stews and fresh fruit compotes.
8. Sprinkle over baked fish, baked potato, chicken, chowders, cream soups, and tomato and egg dishes

It’s costly as pepper the Dutch phrase is still valid today. The Arabs, who introduced Europe to the exotic spices, controlled the spice trade and sold a pound of ginger for as much as a full-grown sheep. The European countries vied with each other to find an alternate route to India and the Spice Islands of Sumatra, Java, Borneo, Bali, the Moluccas and Celebes. The pepper we take for granted today was a precious commodity – men have fought and died for it. Alaric the Goth demanded it as ransom when he besieged Rome and English tenants in the Middle Ages were forced to pay rent in this commodity.

Almond Pistachio Saffron Curry Sauce Restaurant Style Recipe
Ingredients:
1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nuts
2 Tbsp ghee
1 large onion, peeled and grated
1/2 tsp. ground coriander
1/4 tsp. mace
1/2 tsp. freshly ground white pepper
2 green cardamom pods, husked, and ground
1/2 tsp. cayenne pepper
1 pinch nutmeg
1/2 tsp. saffron threads, soaked in 2 tablespoons hot water
2 cups heavy cream
3/4 tsp. salt and black pepper, or to taste
Method :
Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.
Use this smooth sauce to steam meat or chicken breasts. One recipe will be enough for about 1-1/2 pounds of cooked meat or 1 lb. mixed vegetables.

Black Pepper Chicken Curry from Kerala
Ingredients
2 tsp. coriander
2 tsp. cumin
1 1/2 tsp. coarsely crushed peppercorns
1/2 tsp. turmeric
1 tsp. salt
1 pound chicken breast - cubed
1/4 cup vegetable oil
2 tbsp. vegetable oil
2 medium onions - thinly sliced
1 clove garlic - minced
1 1/2 tsp. ginger - minced
1 tsp. jalapeno - minced
3/4 cup coconut milk
1/4 cup water
1/2 cup cashews - coarsely chopped
1 tsp. lemon juice
Method:
Combine coriander with cumin, peppercorns, turmeric and 1/4 tsp. of salt. Add chicken and rub to coat. Cover with plastic wrap and let stand at room temperature for 30 minutes.
Heat 1/4 cup oil over medium high and add onions, stirring until golden (8 minutes). Add chicken, garlic, ginger, chile, and 3/4 tsp. salt. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water, then cover and cook over low for 20 minutes.
Fry cashews in 2 tbsp. oil until golden brown (5 minutes). Drain on paper towels.
Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer, stirring.
Serve over rice.