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

[Susan Fox]

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