[Sca-cooks] Posh Spice in NYTimes

[Johnna Holloway]

The New York Times Sunday Magazine on 3/04
carried an article on spices entitled Posh Spice.
What caught my eye was the mention of long pepper--
"Chefs also realized that Tio’s spices were different. His mother 
supplied him with peppercorns — black, white, red, cubeb, Sichuan, long 
pepper, four grades of tellicherry — that were still bright and round, 
not the dusty, desiccated fruits you usually see. “Spices can last maybe 
two or three years, depending on how well you store them,” Tio says in 
accented English. “But most of the spice that the consumer gets is 
already two, three years old.” So he made arrangements with Indonesian 
spice growers and began selling directly to chefs."
The article is at:
http://www.nytimes.com/pages/dining/index.html?adxnnl=1&adxnnlx=1173097511-/KLa1UrB3Y/GuCrkydh+Ow
Edible flowers http://bluemoonacres.net/
The shop is at http://le-sanctuaire.com/

Johnnae