It doesn't matter where you sit down to eat, almost anywhere in the World, it will be on the table or the waiter will offer to grind it freshly over your meal ? black pepper.
The spice is so common that it is hard to believe that it was once valued above all others. The food historian and author Andrew Dalby has been telling Anna McNamee why pepper has always been so popular. Dangerous Tastes By Andrew Dalby Published by British Museum Press ISBN: 0 7141 270 5
