Where there’s smoke, there’s fire; and where there’s salt, there’s pepper. But pepper means many things to many people, as is evidenced by the diversity of the goods that crop up with the pepper tag on ThisNext.

Of course, first and foremost pepper is a spice, the natural complement to salt as the other half of the one-two punch foundational seasoning for almost all Western cooking. Freshly-cracked is always best, and Dorinalindberg  recommends this jar of black peppercorns with the grinder built right in. But if you prefer, you can follow eddiecaraeff’s advice and pick up creme-de-la-creme Penzeys Tellicherry Peppercorns and crack’em yourself in the mill of your choice. (More on mills later.)

But pepper is also shorthand for chili pepper, a subject dear to our hearts.

...continued: Where There's Salt There's Pepper

Dark chocolate with crunchy, salty bits of bread. What could be better than 3400 Phinney’s Bread and Chocolate Bar? Well, we suppose the only thing that could improve upon it is if it were to be reproduced in …

… gelato form.  Yes, that would do very nicely indeed. Props to Cookbook 411 for taking a nearly perfect thing and just going that extra mile. Spoons up!

By now I think it’s pretty clear I have a thing for salt. I think it’s amazing the way different salts can affect the flavor and complexion of foods depending on their usage. Sarah Caron at Cucina Bella (writing for Paper Palate) notes the various types of salt out there, and their best uses. And if you’re concerned about your sodium intake, don’t forego the salt cellar while cooking; cut back on processed foods, which account for almost 90% of salt consumption.

Says it all, doesn’t it? I can’t think of too many things this seasoning wouldn’t make better. I’m ingratiated to Jo at Amuse Bouche for turning me on to this, and adding to my burgeoning list of blood pressure-increasing treats.