The taste given to the food by the black peppercorns is moderate, more aromatic, and the smell is somewhat stuffy and spicy. It is added for a slight enhancement of taste, without giving a spicy note, to a variety of dishes with meat, fish, vegetables, pilaf, marinades, sauces, canned and pickled vegetables, vegetables, cheeses, sausages and spice mixes. It is always good to have it on the customer’s table, in a grinder, to complete the food served, whenever needed, with a fresh note of pepper.