SC - spices

[Anne-Marie Rousseau]

Hi all from Anne-Marie
Angeline asks about grains of paradise and cubebs...

I am fortunate in that I have Worldspice down the street from my place of
employment (oh hardship!), but you can get grains, cubebs, long peppers,
great saffron, cassia and true cinnamon, etc etc etc from them by emailing
hill at worldspice.com. His prices are great, and his quality impecible. He
buys from the farmer direct.

If you cant get grains, I would recommend a mix of two parts black pepper
to one part ginger. If you cant get cubebs, I would recommend substituting
Tellicherry or other high quality flavorful black peppercorns. _Pleyn
Delit_ says to use cardomom ora mix of cardamom and black pepper for
grains, but to my palate, there is no flavor of cardamom. She admitted to
me in a private email that she wrote that without ever having SEEN grains,
much less tasted them. When I chomp on a cubeb, all I really taste is
pepper.

- --AM
- ----------
> From: Angie Malone <alm4 at cornell.edu>
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - spices
> Date: Wednesday, January 28, 1998 6:07 AM
> 
> Some of the recipes I want to use have grains of paradise, and cubebs.  
> 
> There was a formula to 'create' cubebs, or something that would make the
> same sort of taste, but I haven't found anything about grains of
paradise.
> How/Where can I find that.
> 
> 	Angeline
> 
> 
> -----------------------------------------------
> Lady Angeline di Aquila
> Dominion of Myrkfaelinn
>   mka. Angie Malone
>   mundanely located in Ithaca, NY
>
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