[Sca-cooks] Discussion of usage of capsicum peppers in Asiainourperiod.

[Martin G. Diehl]

"Phil Troy / G. Tacitus Adamantius" wrote:
> 
> Also sprach Terry Decker:
> >>>Do we have a context within Brown Pepper is mentioned?  
> >>>Could it be one of the water peppers perhaps?
> >>>
> >>>Drake - the proud father of dozens of newly hatched 
> >>>Siamese Fighting Fish.
> >>>
> >>Or could it be Szechuan pepper...
> >>
> >>Kiri
> >
> >I think Zanthoxylum simulans is exactly what is being 
> >discussed as "brown pepper."
> 
> I'm pretty sure you're right: Brown pepper = Fagara pepper 
> = Sansho pepper = Szechuan peppercorns = Flower Pepper.
> 
> Adamantius

FWIW, Black peppercorns and Szechuan peppercorns have 
very different tastes.  i.e. substituting one for the 
other in a recipe would change the resulting taste.  

My Chinese cooking instructor (Lucille Liang) observed that 
once when she was out of Szechuan pepper, she tried 
substituting Italian crushed red pepper (i.e. usually for 
pizza), but did not like the results.  

Vincenzo

-- 
Martin G. Diehl

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