[Sca-cooks] re:long peppers, etc.

[Irmgart]

"fiery" is not a word I would use to describe the longpepper I've come into
contact with...I mean, it has a bit of a bite, but also a fabulous sweet
flavor and aroma. I use it, along with a bit of black pepper and some
cinnamon in shortbread for mundane cooking. And, well, I use it in lots of
things that like subtle flavor.

-Irmgart

On 5/9/06, Susan Fox <selene at earthlink.net> wrote:
>
> Bertha wrote:
>
> >Personally I detest the current trend in spicing up practically
> everything!  Not only do I feel it simply disguises the taste of the food
> you are eating and all you can taste is the hot spice but I happen to be
> allergic to capsaicin. Makes me wonder how many other folk have the same
> feelings/problelm that I have?
> >Bertha
> >
> Ms. Huette is allergic to capsaicin.  I'm not allergic, just kind of a
> hot pepper wimp.  We like pleasantly spiced food, just not over spiced.
> The chili heads don't really run the world!
>
> The good news here is that Long Pepper has no capsaicin, since it is not
> a relative of the New World capsicum pepper.  Nor does the familiar
> black peppercorn, malagueta pepper ["grains of paradise"] Szechwan
> peppercorn nor nigella seed.  That last probably shouldn't be lumped
> here because its unique flavor is rather mild, but it's a little black
> seed so there's a visual similarity.
>
> Here's to a life with enough spice to be interesting but not enough to
> be painful!
>
> Best, Selene Colfox
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>