4 Surprising Reasons to Use Freshly Ground Salt and Pepper

It’s easy to get into habits, whether that’s taking the same route to work or going to the same grocery store. The same goes for cooking. Whether you’re used to sticking to exactly what a recipe calls for or only adding salt and pepper to savory foods, we suggest introducing some new-to-you seasoning habits. A shower of fresh-ground pepper adds a touch of heat, fruity notes, and pungency to a dish, while a grind or two of salt can enhance both savory and sweet flavors.

Our tip? Keep your HexMill Salt Grinder and Pepper Grinder within easy reach on your countertop so you can easily try adding salt and pepper to dishes.

4 SURPRISING REASONS TO USE FRESHLY GROUND SALT AND PEPPER

We checked in with HexClad Food Director Laura Rege to get her tips for adding freshly ground salt and pepper to food.

TRY A "SECOND SEASONING" TO IMPROVE SAVORY DISHES

Though you might be used to seasoning with salt and pepper as you cook dinner, you’re missing out if you don’t go for a second seasoning. “People might not think about it, but the reason that food is so delicious at a restaurant is that chefs add seasoning after food is cooked in addition to before,” said Rege. “So don’t just add salt to steak before you sear it, for example, add it after, too.”

Here’s how to do it: As you’re cooking, add the amount of salt and pepper called for in the recipe. Right before you serve the food, add some coarsely ground pepper and salt on top of the dish, to taste. Not only will it add intrigue to each bite, it looks chic, too.

SALT MAKES FOOD SWEETER, LESS BITTER AND MORE INTENSE

There’s a reason that salted caramel is so popular: Salt can bring out the flavor of many fruits, said Rege. Science to prove this: Salt enhances sweetness, reduces bitterness and increases the intensity of flavors. You may have found this when eating a bowl of bland soup or an under-seasoned pasta; a grind of salt seriously improves the situation. Salt can do a lot for fruit, too. Sprinkle some on sliced oranges, wedges of watermelon, or cubes of mango.

Play around with how much salt you have, paying attention to how it amps up the flavor or when it overpowers. Cookie dough is a great place to start, said Rege, “Start with ½ teaspoon, 3/4 teaspoon, and then 1 teaspoon of salt, and you’ll notice you get a really different experience.” (Cookie dough –based research? That’s science we can get behind.)

Try this easy salt-and-pepper fruit salad: Toss raspberries and chopped peaches with a drizzle each of honey, olive oil, and ¼ teaspoon salt. Top with coarsely ground salt and pepper.

SALT AND PEPPER MAKES FOOD MORE EXCITING

You know how food always tastes better on the first and second bite and by the fifth or sixth doesn’t hit quite the same? This is called sensory-specific satiety, which basically means that the more you eat the same food, the less you enjoy it.

Salt and pepper can disrupt this by varying the experience of food, says Rege. She recommends adding a coarse grind of salt and pepper to everything from pasta to cookie dough: “You get some bites with a pop of salt and some without. It makes the experience of eating more fun thanks to the variety of flavors. Because not everything is hitting your palate exactly the same.”

Try it yourself: Pay attention to how the experience of eating changes when you add salt and pepper. Do you find you enjoy the food more?

PEPPER AS A FINISHING TOUCH NEVER GOES OUT OF STYLE

“There’s a reason that every restaurant put freshly ground pepper on dishes in the '90s–it gives flavor that extra pop,” said Rege. Peppercorns are a type of drupe–a fruit family that includes olives, peaches, and almonds–so they can enhance everything from fruit-based dishes to roasted meats to bowls of soup, stew, and chili. Plus, it looks nice, too.

Bonus pepper tip: “Any dish that has turmeric you should add pepper too because it can activate its anti-inflammatory properties,” Rege says. If you’re making a curry, for instance, you’ll definitely want pepper, but a turmeric latté benefits from it, too.

Now get cracking!