There is still a nervousness about adding black pepper to food. Perhaps it is the fear of overpowering more delicate flavours, the hilarity of the giant restaurant pepper mills
, or possibly tired ready-ground pepper adding little complexity to a dish. Yet the intense warmth of black pepper is quite spectacular as the main flavour in a recipe. These black pepper crackers shine as the base for a canapé with a slice of ripe pear and serrano ham, or served alongside a cheeseboard. The hint of sweetness would also make them an intriguing accompaniment to ice cream.