K Kruger
Senior Cook
Aleppo pepper is good for that too.
Black and white peppercorns will do it as well. (Blacks have a deeper flavor, a bit rounder; whites more mid-range and wine-y. Greens, being unripe so less mature, are more front-end and brighter with higher flavor notes.)
For best results and more come-from-behind potential get the most mature black or white peppercorns--Sarawak or Tellicherry blacks, Sarawak whites.
Black and white peppercorns will do it as well. (Blacks have a deeper flavor, a bit rounder; whites more mid-range and wine-y. Greens, being unripe so less mature, are more front-end and brighter with higher flavor notes.)
For best results and more come-from-behind potential get the most mature black or white peppercorns--Sarawak or Tellicherry blacks, Sarawak whites.