Long Peper was Re: [Sca-cooks] Saffron in Ireland

[Susan Fox-Davis]

Stefan li Rous wrote:

> I have also started buying small quantities of long pepper, grains of 
> paradise and other non-easily available spices as favors and gifts and 
> to help encourage cooks new of medieval cooking. 

Isn't Long Pepper just the best?  I need to try it out on chili heads 
who whinge on about how Medieval Food Ain't Hot Enuff.  Bwahahaha!

I just got a bunch at Olivier's & Co. in The Grove mall at Farmers 
Market in Los Angeles.  Will cook with it over the weekend.  

Selene C.