Do you like the idea of cooking with dried spices such as peppercorns but afraid of the heat? No problem. Pull out your trusty skillet and a little oil of your choice (I like Olive). Always start with the freshest, whole spices, and toast them in the oil until they become frangrant. Remove them from the heat and allow to cool. For a spicy dish (but without the added sting), use both the toasted spice and the cooking oil in your recipe. For a more mild approach, discard the oil and use only the tamed spice.
Suggestion - Works great for pepper-crusted steaks!