Pop quiz while I’m testing a yuzu–cacao nib oil: which so-called peppercorn isn’t Piper at all, lives in the cashew family, and can trip nut-sensitive guests? I love its resinous-strawberry lift on scallop crudo when lightly crushed (about 2 g per liter of warm oil), but I only source from Madagascar/Réunion to avoid dusty, harsh lots — name it, and bonus points for your favorite pairing.