Pepper is the most popular spice in the world. The original use of pepper was to mask the rancid taste of meat that spoiled quickly before the days of refrigeration. Pepper was the ransom the Huns demanded when they lay siege to Rome; it was the prime goal of Columbus as he sought a new route to the Spice Islands. At one time, pepper was literally worth its weight in gold. In the Middle Ages, a pound of pepper bought a serf's freedom. In Colonial America, pepper fueled the fortune that founded Yale University.

Pink and red peppercorns are not in the same family as black peppercorns, despite similarities in size and shape. Bright peppercorns add a sweet, peppery flavor to foods. Regardless of the color of choice, the best pepper is fresh pepper. A pepper mill is as much a part of a restaurant as the food itself. The virtues of fresh ground pepper are indisputable.

Black pepper comes from the dried berry (peppercorn) of a woody, climbing vine, according to the spice association. Peppercorns are green when picked unripe, but as they dry, they become black. The ripening color sequence is green to yellow to red. White pepper is actually the inside of the black peppercorn. When green in color, peppercorns are softer and milder than black peppercorns.

Pepper can complement or contrast flavors in a recipe. For example, it accentuates the flavor of cinnamon and cloves. A pinch of pepper can keep sweet potato dishes from being overpoweringly sweet. Pepper does lose some of its flavor in the cooking process, which is why many add fresh ground pepper before serving a dish.

When choosing a pepper grind, if it is not supposed to be a dominant flavor, grind it fine. Generally speaking, the finer the grind the more immediately available the flavor will be and the shorter the shelf life. A dry place with moderate temperature is the best storage climate for pepper. If stored properly, whole pepper keeps almost indefinitely.