What would a kitchen with no pepper be like? It was, and still is, considered the black gold in the kitchen, having the widest use of all spices. Slightly spicier than white pepper, but with a stronger aroma, it has a pungent taste and smell, very specific, which is why it is considered a spicy taste base. Due to its strong character, it is used for any dish, be it poultry, pork, beef, lamb, game, fish or vegetables, because it improves the taste of food, along with salt.