[Sca-cooks] Long pepper query

[Michael Acord]

Welcome to the world of variety!  I obtained some long pepper a year or
so ago, and ground it in a mortar and pestle. Electric grinders could
generate enough heat to evaporate essential oils (at least on a
theoretical basis).  I just put in a small glass bowl and placed it on
out Thanksgiving table.  Guests who tried it commented on its "spicy"
nature, with which I agree.  Next, try cubebs.
    Mike Acord
Devra at aol.com wrote:

>I just got some long pepper, which I have never used before.  The pieces look like hard little catkins.  Are they to be crushed in a mortar, thrown whole into things, or what?  And what recipes using them can you recommend?  (It's not as though I don't have cookbooks--boy, do I have cookbooks--just thought you might have specially favored recipes....)
>Devra the Baker
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