Our house pepper is Indian Special Extra Bold Black Peppercorns from Penzeys—unbelievably fresh, big, explosive Spicy recipes, interviews with chefs like and Susana Trilling, reviews of irresistible books like Jame’s Oseland’s, basics such as There’s a growing section on tools of the trade—see our entries on and the Best Peppermills In the West we think of cinnamon as a dessert spice, yet at La Maison Bleue in Fez, it was the dominant spice in a savory 14th century lamb and couscous dish