[Sca-cooks] To Make a Fine Spice

[Olwen the Odd]

>Dear SCA-Cooks:
>
>I realize the message containing my Fine Spice documentation was rather 
>long. I just hope some folks take time to read through it, because i'd like 
>feedback on the docs. I only sent it yesterday at noon, so i don't expect 
>any responses right away.
>
<<<<<<<big snip>>>>>>>>>>
>Naturally no one can comment on the spice blends themselves :-)
>And i finally tasted long pepper on its own. Whew-eee! Snappy! I tasted the 
>powder i'd ground - just stuck a fingertip into it and got a tiny amount. 
>At first there was no flavor and i thought maybe mine was stale - after all 
>i had bought about 8 oz in Morocco in Jan 2001, and it's been tied up in a 
>bag that was tied up in another bag that had been hidden in an unpacked box 
>since August 2001. But then it began to release a peppery flavor with a 
>*really* hot bite (like good quality dried ground ginger AND chili) that 
>was sustained and some of the, how shall i say, nose, of wasabi. 
>Hoo-boy-howdy! NOTHING like black pepper. I gotta use it more! If only i 
>had a reliable source for it (the only place i know of is World Spice in 
>Seattle, and they don't always have it).
>
>Anahita

Anahita, the Pepperers Guild carries long pepper.  I agree, it is really 
wonderful.

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