[Sca-cooks] Spices

[CHARLES POTTER]

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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