[Sca-cooks] Spices
David Walddon
david at vastrepast.com
Sun Jan 15 20:05:38 PST 2012
What is the Italian?
Which page of the facsimile?
Would love to look at it.
Eduardo
________________________________________________________
Food is life. May the plenty that graces your table truly be a VAST REPAST.
David Walddon
david at vastrepast.com
www.vastrepast.net
On Jan 15, 2012, at 7:34 PM, CHARLES POTTER wrote:
>
> The Banchetti/Libro Novo uses long pepper in a few recipes and lists in the section on things to have in the larder.
>
> Master B
>
>> From: david at vastrepast.com
>> Date: Sat, 14 Jan 2012 13:39:43 -0800
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] Spices
>>
>> This brings up an interesting question.
>> When a manuscript just says pepper we all seem to assume they mean regular black pepper (or at least we use it because it is handy).
>> IIRC the Early English stuff seems to differentiate between long pepper and pepper but the Italian corpus (of which I am most familiar) doesn't seem to say anything but pepper.
>> Should we be using modern pepper?
>> Should we be using one of the long peppers?
>> Really let's not go there on chili peppers.
>>
>> Eduardo
>>
>> On Jan 14, 2012, at 1:16 PM, Terry Decker wrote:
>>
>>> Ahh, Piper longum is the more common long pepper. It is also referred to as Indian long pepper. Piper retrofractum is a related pepper plant native to Java called Balinese long pepper or Javanese long pepper. If both were used at Hampton Court in Tudor times, that is an interesting tidbit.
>>>
>>> Bear
>>>
>>>> Greetings! I hadn't been aware that there were two (or more??) kinds of long pepper until I visited Hampton Court. I was given a tiny bit of the second variety (name unknown) which ended up being so spicy that my tongue was numbed.
>>>>
>>>> Alys K.
>>>> --
>>>> Elise Fleming
>>>
>>>
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