The black pepper is probably the spice most commonly used. The different peppers (black, white, green) are in fact all from the same variety but harvested at stages of maturation, and coloration different. Used in grain, black pepper allows you to preserve all its flavor and release its aromas only at the time of the grind. It will find its place in all your dishes : meats, fish, vegetables, carpaccio... It is still in use at the end of cooking. The black pepper also has digestive virtues, but careful not to abuse it.