• grayman@lemmy.world
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    1 year ago

    I recently discovered #16 black pepper. It truly can make things spicey. But table ground? Ha!

    I know someone allergic to capsaicin. I’ve seen him eat the mildest salsa and turn red. He also sweats to black pepper. Maybe your father has a similar allergy.

    • ImFresh3x@sh.itjust.works
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      11 months ago

      What is “#16 black pepper?” Isn’t that just a grind size?

      I didn’t know people used preground at home. Not any cheaper and tastes like actual dust. With a regular old pepper mill you can change that grind size easily. And no matter the grind size it doesn’t have the ability to make food “spicy” as in “hot.”