Fw: [Sca-cooks] Hot Peppers

[Phlip]

Forwarded this thread along to Gene anderson and Paul Buell- here's Paul's
answer. Gene will likely respond Monday.



Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Paul D. Buell" To: "Phlip" <phlip at 99main.com>
Sent: Saturday, April 19, 2003 10:28 PM
Subject: Re: [Sca-cooks] Hot Peppers


> Things like smart weed and other plants that taste "hot." Also spices such
> as turmeric and cloves, that actually are. Chinese flower pepper is spicy
> but not that hot.
> It is without question called for by Ni Tsan in in the Yinshan Zhengyao.

> ----- Original Message -----
> From: "Phlip" <phlip at 99main.com>
> To: "Buell" <>; "Gene Anderson" <>
> Sent: Saturday, April 19, 2003 6:56 PM
> Subject: Fw: [Sca-cooks] Hot Peppers
>
>
> >
> > Any thoughts, guys? The original question was
> >
> > > Question: If capsicum peppers are New World, what were people in
> > > southern Asia using to make their food hot?
> >
> >
> >
> >
> > Phlip
> >
> > ----- Original Message -----
> > From: "Phil Troy/ G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
> > To: <sca-cooks at ansteorra.org>
> > Sent: Saturday, April 19, 2003 9:39 PM
> > Subject: Re: [Sca-cooks] Hot Peppers
> >
> >
> > > Also sprach Terry Decker:
> > > >Szechuan pepper (zyanthoxylum  simulans) is native to Southeast Asia.
> It
> > > >has a small reddish berry-like fruit which is very aromatic.  It is
not
> a
> > > >capsicum.
> > > >
> > > >Of course, there is the question of whether or not Szechuan pepper
was
> > being
> > > >used to spice foods.  Probably, but I haven't seen positive evidence
of
> > its
> > > >use.
> > >
> > > I believe it is thought to be the "flower pepper" referred to by Ni
> > > Tsan and in the Yuan sourcebook for "A Soup for the Qan". I'll check
> > > the latter source, probably tomorrow.
> > >
> > > Adamantius