DESCRIPTION
Meat soup fish pickles, etc. can be used as a grain of black pepper and spicy fragrance and pungency. It is said that it is better to use black pepper and powder for meat dishes that taste intense pungency and refreshing aroma. The powder is also widely used for mixed spices, and the grains are often added to marinade liquid soup and coolbuyon. The powder is added to the famous sauce Poiru Blood in France, and is attached to duck, noro deer and pepper flavored steak. Green pepper is used for fish and chicken sauce.