Pepper tasting

There are far more varieties of pepper - both black and white - than you would imagine and, like oils, they each have their own subtle characteristics. While admitting that pepper tasting is not an exact science, McFadden describes some peppers as having a dominant liquorice aroma, others are mildly pungent or come with a clean pine flavour. Suddenly, a basic kitchen ingredient that most of us take for granted becomes a thing of immense interest.

Although we now use pepper without a second thought, there was a time when this nondescript brown spice once had a charisma that far exceeded its commercial or gastronomic importance. It's history, which dates back to 1200 BC, has been painstakingly documented in the early chapters as Christine shares her passion for its story. Her passion for cooking with the king of spices comes later, in the 100 recipes that are enhanced with a twist of the peppermill, making it an ideal book for any cook who takes flavours seriously.