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Monday 17 September 2001 |
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In these modern times, almost anywhere in the world, there is one constant thing you will find on your table or that a waiter will offer to grind over your meal - Pepper.
The spice is so ubiquitous that it is hard to believe that pepper was once valued beyond all other spices.
The food historian and author Andrew Dalby tells Anna McNamee why pepper has always been so popular.
Dangerous Tastes (British Museum Press, ISBN 074127205, £16.99)
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