Bonnie Mae Carrow

Lessons in Reactivity

Created for the 2026 edition of the Cookbook Lookbook, an artist-led project that celebrates storytelling through food.

When I was in the fifth grade, one of my siblings convinced me that snorting black pepper wouldn’t hurt and dared me to try it. I tried it; she’d lied.  It’s been over two decades, and I’m still amazed by the effects siblinghood has on the way I’m compelled to react to a person I’ve known my entire life. Like the tingling urge to sneeze when you smell black pepper, I find the instinct to respond with the fervor of a hurt child clings in the air during my sibling interactions. 

But black pepper isn’t just irritating. My primary research inquiry was to see what lessons black pepper could teach me about patience and reactivity. When working with the spice, I find it has a sharp sense of clarity, and it smells warm, with a hint of earthy sweetness. After getting past the urge to react to its sting, the smell becomes more subtle, comforting, and familiar.

Black peppercorn has long been a secret weapon in baking. When added to sweet recipes, it adds a savory component and enhances our ability to taste sweetness. Of all the black pepper recipes I’ve tried, infused whipped cream is my favorite: 

Black Peppercorn Infused Whipped Cream

1 tablespoon whole black peppercorns

1 cup heavy whipping cream (or coconut cream for dairy-free)

2 to 4 teaspoons powdered sugar (depending on desired sweetness)

1/2 teaspoon vanilla

Place the peppercorns and heavy cream in a bowl. Cover and refrigerate for 4 hours or up to overnight. Strain the cream into bowl. Discard to peppercorns. Add the sugar and vanilla. Using the whisk attachment on an electric mixer, whip on medium-high speed until medium peaks form.

You can also make this recipe with any desired spices or combinations. I very much enjoyed lavender and pepper whipped cream!