I like capsicum peppers. I like horseradish. I like wasabi.
The thing that goes on more of my food than anything else is black pepper.
It has to be fresh, and it has to be purpose ground.
The colorful assortments are ok: it can have some red, white, or green corns in there too.
Eggs? Black pepper. Hashbrowns? Black pepper. Steaks? Black pepper. Roast chicken? Black pepper.
Bloody Marys??
Needs the Tobasco, to be sure, but topped off with lots of black pepper!
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