[Sca-cooks] Spices

[David Walddon]

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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