Does the coarseness of the pepper really make a difference? While pepper is still pepper no matter how you grind it, there are some interesting nuances to how grind size can affect your cooking. Let’s look at a few examples.
Fine Grind
When pepper is ground finely it covers more area and tastes hotter. If you’re looking to get maximum spiciness out of your peppercorns go for a fine grind and a lot of it. Finely ground pepper also dissolves the most easily into a dish, so if you want peppercorn flavor with no noticeable texture — say in a creamy soup or smooth mashed potatoes — a fine grind is your best option.
Medium Grind
Also known as “Table Grind,” this is the size you’re most likely to find in pepper shakers or grinders on a restaurant table. There's a good reason for this. A medium grind is the best choice for adding to food at the table. It has a little texture and crunch, a medium heat level, and is all around great for use as a condiment.
Coarse Grind
While fine ground pepper brings even, intense heat, coarse ground brings the fireworks. Large chunky pieces create bursts of texture and intense peppercorn flavor that make dishes exciting and engaging. A coarse grind works great for steaks, salad dressings, and pasta dishes like cacio e pepe. A coarse grind is also ideal for adding as a decorative finishing sprinkle.
Whole Peppercorns
Whole peppercorns are best suited for infusing their flavors over a long period of time. Add them to soups, stews, broths, and pickle brines, but remember with a longer infusion they can really pack a punch, so start with just a few.
