Pepper is one of the oldest and most extensively used spices in the world. Pepper comes in black, green and red varieties and it delivers a gentle heat and piquant flavour. In Indian cooking, whole black peppercorns are used especially in curries - either dry-roasted for a minute or as is - adding warm notes that go particularly well with meat, poultry and fish dishes. Whole pepper is not eaten but rather left to the side, or removed from the dish before serving. Pepper is also used in its ground form in garam masala or as part of the mix in spice-rich dishes - the best flavour is achieved when it is cracked or ground from the whole seed.