[Sca-cooks] Spices

[David Walddon]

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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