Hello Daniel and others,
I wrote a blog post about the awful smell that came from my pan seared cracked pepper Salmon on my blog here: http://kosherwinemusings.com/2010/10/04/a-bunch-of-wines-shared-with-family-provocative-plum-chutney-and-roast-shoulder-with-festive-vegetables/
. As I describe in the post, I made a pan seared salmon which was smeared with olive oil and a mixture of cracked white and black pepper (along with some garlic powder as well).
The smell was strong and when the salmon cooled down, the smell basically disappeared. The dish was awesome, moist, spicy, and tasty, and accompanied by the Provocative Plum Sweet Chutney, it was a massive hit.
What I could not figure out was why the white pepper released such a nasty smell when under high heat - any ideas?