Slate columnist Sara Dickerman wrote a critique of pepper as a table spice a few years ago, while acknowledging its historical medicinal qualities, as the OP does:
> Why should this brawny spice be kept on the countertop at all? Why not stash it in the rack with the fennel seed, the mustard seed, and the cinnamon—all the wonderful spices that add life to our food but are by no means all-purpose? I think we’d appreciate pepper's qualities all the more if we used it just for specific dishes, not universally.
> Why should this brawny spice be kept on the countertop at all? Why not stash it in the rack with the fennel seed, the mustard seed, and the cinnamon—all the wonderful spices that add life to our food but are by no means all-purpose? I think we’d appreciate pepper's qualities all the more if we used it just for specific dishes, not universally.
http://www.slate.com/articles/life/food/2012/01/salt_and_pep...