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

[Jadwiga Zajaczkowa / Jenne Heise]

> I'm not sure why, but there seems to be quite a difference in how people who 
> like hot spices, and those who don't approach spicing. My roommate, like you, 
> avoids capsaicin (although she's not allergic), and periodically attempts to 
> spice something to my liking. She usually fails, other than to make it hot, 
> because she doesn't understand the subtleties, and the (quoting Chef Paul) 
> Roundness of flavor I'm looking for.

Well, unfortunately, I generally don't get 'roundness' of flavor in 
capsicum-flavored stuff myself, so even though I'm a very enthusiast 
spicer, most capsicum-flavorers don't get things spiced enough to my 
taste.
 
> almost any bit of bell pepper, anise, or fennel in a dish gives the dish an 

For instance, I find that a bit of anise tends to round out the 
sweetness of a dish for those who can tolerate it, which is interesting 
when it comes to using aniseed in mustards and other hot-sweet dishes.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"America was not built on fear. America was built on courage, on 
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