It seems that the most common form of pepper is the already pre-ground type that sits in a container with holes in it (aka the pepper shaker). My brother, who does spend some time cooking, will top off his creations with this stale excuse for a flavor enhancer. But pepper is a spice who’s sole purpose is to add flavor to your foods…there’s something wrong here.
But when pepper is pre-ground and exposed to air 24/7 it’s aromatics simply evaporate. And if this isn’t bad enough he further insures that all his pepper turns into flavorless black specks on top of his food by storing it in a glass pepper shaker. … The light allowed to shine in causes chemical changes in the peperine constituent which transforms it into a nothing as far as flavor is concerned.
So, if you’re taking the time to cook & clean up don’t botch it at the finish line. Use fresh Peppercorns, store them in an airtight container devoid of light and grind them using a pepper mill immediately before serving.
