Are you adding black pepper to your dessert yet? Do it, in small doses, especially where vanilla or mango make appearances. But you already have black pepper. What you probably don't have is grains of paradise, a pepper lookalike that for a while in Middle Ages was prized even more than the black stuff. It's sweeter, less peppery and turpentine-y, with notes of wood, cardamom, and orange, so it plays nicely in desserts that need a savory touch with their spice. Add it to gingerbread, that apple crisp you're fortifying with mace, mango sorbet, and shortbread cookies.