What’s the Best Pepper to Use in Pasta? Chefs Say It’s This One

Kampot peppercorns give an added layer of citrus and fruity flavors.

<div class="paragraphs"><p>Photo by <a href=";utm_medium=referral&amp;utm_content=creditCopyText">Gabriel Mihalcea</a> on <a href=";utm_medium=referral&amp;utm_content=creditCopyText">Unsplash</a></p></div>
Photo by Gabriel Mihalcea on Unsplash
(Bloomberg Businessweek) -- Peppercorns are the unheralded heroes of the pantry. Home cooks happy to obsess over the provenance of their salt or the scorching heat of their chile flakes usually pay scant attention to the pepper they grind from dawn to dusk. But there’s a wide world of peppercorns, and their range of flavors can have a powerful impact on scrambled eggs, spaghetti, and T-bone steaks. These unassuming dried Kampot peppe...
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