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Fresh, coarsely ground black pepper is great on almost anything edible.
Of course, everyone puts a bit on their salads, soups, pastas, and grilled meats, but I enjoy it almost everywhere (including some less common places such as sweet fruit compotes and syrups.) If you've never had it before, I encourage you to try some black-pepper-laced strawberry syrup on your pancakes sometime!
Anyway, tellicherry peppercorns are the same fruit as regular 'black' peppercorns, but are allowed to mature longer upon the vine, before being picked and dried.
These babies can be a little hard to find sometimes, and are invariably more expensive than their immature cousins, but they are really worth it.
Not only is the flavour warmer, and the heat less intense, but there is a veritable complexity in each taste, ranging from citrus to floral if you let it sit on your tongue long enough.
So, if you want to spice up your cooking, go grab some tellicherry peppercorns. I find them used best when ground as coarsely as possible, but feel free to use them wherever you might use traditional black pepper (or even beyond!)
