by 
Baba
ANSWERS: 21
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We have a pepper mill and grind our own pepper. A mixture of white and black pepper.
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I use the pre-ground pepper. I wouldn't have enough space to store a pepper grinder.
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I use preground. I am not a big pepper user anyway.
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I grind at the table or for seasoning lightly. If I need a lot (such as when seasoning flour or cornmeal for frying fish or chicken) then I just use the pre-ground from a can.
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We use a pepper grinder .. don t think I ve ever used pre-ground pepper at home.
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I grind my own, and use a blend of white, green, red,and black peppercorns. Pre-ground pepper is bad for the prostate.
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I use preground for lots of stuff, but grind when I am cooking something special.
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We have both. I'll use the ground pepper (black or white) into the likes of mashed potatoes and kumar, but prefer to use ground cracked black pepper on my actualy meal.
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I use both also I have two types of pre ground fine and course Black and Ground white. I like to grind as I use on my food.
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Preground for black pepper, but I prefer capsaicin to piperine when it comes to Peppers. I use red pepper jalapenos and habaneros mostly
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I do both. Just as I do that with cinnamon. No use to get stuck in a "perfect" life as far as spice for the taste.
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Normally I use preground pepper but fresh ground pepper really is quite a bit better, I'm just not always that ambitious.
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I like grinders
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i never use pepper
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I have a grinder on the table that gets a lot of use, but I also use pre ground that I mix in equal parts with salt for my cooking and grilling.
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i use both types
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I grind it. Fresh-ground pepper is really superior.
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Occasionally use pre-ground, but usually, and always in anything where the pepper is an important component of the flavor, fresh-ground. It's not only MUCH better tasting, it's also much CHEAPER.
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For many years I bought pepper that is already ground. It was only within the past few years that I grind pepper whenever I need it.
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Pre-ground pepper to save time and space.
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It depends. We always have both in the house. I prefer freshly-ground, as it has a little tartness and a better zing, whereas the pre-ground seems a little earthier and has a more muted heat. We also have dried birdseye peppers in another grinder to make freshly ground red pepper, and even a salt grinder as well (although I personally don't see as much of a case for that).
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