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Culture Video

Here’s Why We Pair Pepper With Salt In Our Food

We use salt and pepper every day to season our foods. As you spice up that bland piece of chicken on your fifth diet of the year, have you ever wondered how the black and white pairing came to be?

Popular YouTube Channel It’s Okay To Be Smart took a look at the history behind the two iconic seasonings.

Salt, as we all know, is an essential chemical compound to human diets. We need to consume a daily 6 grams to maintain blood pressure and other functions in our bodies. Early hunters and gatherers met this requirement with their animal diets. Raw blood and all.

As humans incorporated more plant-based foods into their diets, people began to discover different ways to harvest salt. Salt was commonly used to preserve food as well as accentuate other flavors like bitters, sweets, and umami.

So why do we use pepper, as opposed to hundreds of other spices that salt could be paired with?

Black pepper is from a flowering vine that originates from Southeast Asia called Piper nigrum.

Peppercorns became a very common ingredient in Indian cuisine for at least two millennia. Eventually, pepper was introduced to other countries, becoming a main commodity in the spice trade.

History believes that the popularity of black pepper came from King Louis XIV. The picky monarch demanded that his meals were to be “lightly seasoned,” only throwing salt and pepper on his food. The French cuisine that was developed in that period of time became the basis of much of what we eat today in the Western world.

So there you have it.

Imagine if King Louis preferred cinnamon instead? Food history could have drastically changed with the most minute of details.

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#foodbeast Brand FOODBEAST Hit-Or-Miss Packaged Food Products SPONSORED

Sriracha, Pickle and Jalapeño-flavored Cashews Are Real And We Can’t Get Enough

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Photo by Pete Pham

We’ve seen nuts before. We’ve seen cashews before. But when’s the last time you had your hands on a sweet pack of cashews with a flavor other than “Original” or “Lightly Salted?”

I’ll stop you right there—NEVER, that’s when! Maybe you’ll find the occasional “Honey Roasted,” but other than that, our options for tasty cashew snackin’ are disgustingly limited in the mainstream. What kind of treatment is that for the fanciest of nuts*?!

That’s where Emerald® Nuts comes in, picking up the slack that other packaged nut brands are leaving behind. They’ve got not one, not two, but FOUR different flav’s of cashews alone. Thank the LAWD.

Check it: Dill Pickle. Jalapeño. Sriracha. Salt & Pepper. No GMO’s, either. Just good ol’ cashews, dusted in a blanket of salty, zesty, spicy FLAVOR. That’s what I’m talkin’ about. The new flavors are currently available at select retailers nationwide for a suggested retail price of $3.99.

*Botanically speaking, cashews are considered seeds—delicious, delicious seeds. Though, they are culturally accepted as part of the nut family.

Created in partnership with Emerald® Nuts

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Products

3-in-1 Stackable Condiment Holder Saves Space on the Dinner Table

Stackable Seasonings

Condiment containers aren’t usually the most efficient thing on your table, and they tend to take up unnecessary room. However, designer Shahar Peleg created an answer to the clutter with ‘Stackable Seasonings’.

This unique table set basically takes the basic condiments — olive oil, salt and pepper — and stores them in a chic, stackable manner. The ceramic holders are not only convenient, but they’re also a stylish way to amp up dinner table decor. Plus, the design makes it nearly impossible to knock over your salt and pepper shakers.

Stackable Seasonings

Stackable Seasonings

H/T + Picthx Design Taxi

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News

Jackson Pollock Inspired Confetti Corn

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Sweet corn is a great summer food, Justeatfood shows us that we all can have a little Jackson Pollock skills in our cooking just by having fun. Take some cooked corn and cover it in greek yogurt, then roll it in some red onions and then spray some hot sauce all over it and finally top it off with salt and pepper. This looks so good, I think I’ll make it next week when I have time to cook again!