I recently discovered #16 black pepper. It truly can make things spicey. But table ground? Ha!
I know someone allergic to capsaicin. I’ve seen him eat the mildest salsa and turn red. He also sweats to black pepper. Maybe your father has a similar allergy.
What is “#16 black pepper?” Isn’t that just a grind size?
I didn’t know people used preground at home. Not any cheaper and tastes like actual dust. With a regular old pepper mill you can change that grind size easily. And no matter the grind size it doesn’t have the ability to make food “spicy” as in “hot.”
I recently discovered #16 black pepper. It truly can make things spicey. But table ground? Ha!
I know someone allergic to capsaicin. I’ve seen him eat the mildest salsa and turn red. He also sweats to black pepper. Maybe your father has a similar allergy.
What is “#16 black pepper?” Isn’t that just a grind size?
I didn’t know people used preground at home. Not any cheaper and tastes like actual dust. With a regular old pepper mill you can change that grind size easily. And no matter the grind size it doesn’t have the ability to make food “spicy” as in “hot.”