It is ground black pepper, which many consider to be universal. However, it is not recommended to add it to hot first courses during cooking. The reason is simple — when boiled for a long time, this spice loses its aroma and gives a bitterness and unpleasant aftertaste. Chefs explain that the essential oils contained in black pepper are destroyed by high temperatures. Therefore, soups and borscht acquire not a pleasant spiciness, but a sharp burning note that overwhelms the taste of vegetables and meat. ## When and how to properly add pepper To keep the dish aromatic, black pepper should be added just before serving. Professional chefs also advise: * for broths and soups, it is better to use whole peppercorns rather than ground; * to add it at the beginning of cooking, but remove it after cooking to avoid bitterness; * 2-3 peppercorns per pot is sufficient. ## What can be added instead of black pepper To add zest to the dish without bitterness, try the following alternatives: * bay leaf — adds aroma but does not change the taste; * celery and parsley root — makes the broth rich; * dried garlic and nutmeg — adds a delicate spiciness. These spices pair well with vegetables, meat, and grains without overpowering their natural flavor.