THE INGREDIENT
PEPPER
O
ver the past few years, cooks have transitioned from seeing salt as a fundamental seasoning in a shaker to culinary star in a variety of forms like sel gris, Himalayan pink and fleur de sel. But it’s about time for pepper to get it’s time in the spotlight. Compared to salt, there are many varieties that are sourced from around the globe, each has its own unique flavor profile. Atef Boulaabi, the founder of SOS Chefs, a culinary shop in New York, which stocks a panoply of spices and seasonings shares some options that will add dimension and zest to any savory or sweet dish. Photographed and Written by Alison Engstrom
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