Why is black pepper, of all things, the one standard spice served with salt? RULES: You have to KNOW to answer. I can make nerd guesses too, so don't peppersplain to me unless you know pepper TRUTH.
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Universal condiment. Pepper when cooked accentuates rich, deep flavours. Raw, it adds spice. Salt lifts and sweetens and can work towards adding umami. Aside from the changes they make to the food, they don't really add a new flavour (in condiment quantities).
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A lot of raw spices add spice, but we don't put nutmeg or cumin or ginger in a special shaker on the table. You see what I'm getting at?
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