I regularly add whole peppercorns to my soup, and eat them along with the rest of it. Ironically that makes the soup hotter, because I'm extremely desensitized to capsaicin so despite using a very hot curry powder and a lot of hot sauce I notice the heat of the piperine more.
I put them in a spaghetti sauce I make and I add way more than the recipe calls for because they're delicious surprises when you accidentally get one. Plus they've been cooking for like 7 hours at that point so they're soft and nice instead of cronchy
I regularly add whole peppercorns to my soup, and eat them along with the rest of it. Ironically that makes the soup hotter, because I'm extremely desensitized to capsaicin so despite using a very hot curry powder and a lot of hot sauce I notice the heat of the piperine more.
I put them in a spaghetti sauce I make and I add way more than the recipe calls for because they're delicious surprises when you accidentally get one. Plus they've been cooking for like 7 hours at that point so they're soft and nice instead of cronchy