If you've been cooking for a while, a certain hierarchy starts to develop in your kitchen — or at least it has in mine. I have my "everyday olive oil," and then there's my "nice olive oil" (the kind of fancy, imported stuff that I'll break out to serve with homemade focaccia or drizzle sparingly over a platter of caprese).
In my pantry, I have two grinders filled with black peppercorns. One has the basic supermarket peppercorns, while the other has Zanzibar Black Peppercorns from Burlap and Barrel, which are pungent and fruity. I've taken to treating the latter like little orbs of black gold.
