Ever since I can remember, I’ve been crushing white pepper on everything I eat. Everything hearty, I mean, I wouldn’t dare to pepper up a perfectly good crème brûlée, of course. Anyway, its spicy aroma lifts up everything else, right into culinary heaven, one might say—forgive my being so enthousiastic about it, but you can transform the stalest of store-bought ravioli into a fine dish with just a bit of olive oil and some freshly crushed pepper, don’t be shy, one cannot overdose, and with all that puristic allure that comes with a meal like this, you might even appear as a hell of a cook. And if they ever find out there’s some incredibly healthy stuff enclosed in peppercorns, I will make it to my 150th birthday. At the very least!