The use of black pepper in food is limitless. Pongal, a breakfast food in South India, contains whole black peppercorns, which adds a delicious fieriness to the dish. Rasam with whole peppers is not only tasty, but is also cure cold and blocked nasal passages. Something as simple as fried rice can be spiked with pepper for additional flavour.
Freshly crushed pepper can be added in almost anything — from salads, sunny side-ups, and soups, to pastas, and even buttermilk. You can use it to spice up sauces for steaks or curries, or use it to coat meats such as duck or chicken before grilling it.
But most experts will recommend that you cook pepper as less as possible; it's the freshly ground ones that are most beneficial.
