INGREDIENTS

INSTRUCTIONS

"Peppercorns are used throughout the world, in every kind of cuisine. Where
berries of P. nigrum aren't available, the following peppers or pepperlike
fruits are sometimes substituted.
"Cubeb pepper (P. cubeba), also known as the tailed pepper, is grown in
Indonesia, Java, Malaysia, and the West Indies. It has a burning, bitter
taste and was the first variety of pepper to travel from Asia to the
Mediterranean.  It is an ingredient of the Moroccan spice blend called ras
el hanout.
"Long pepper (P. longum) is related to black pepper both botanically and in
taste.  The fruit, which grows on a vine similar to that of P. nigrum, is
harvested when green and about an inch long. The flavor is very much like
that of black pepper, though less pungent and slightly sweet. In the Far
East, it is always used whole to flavor stews, preserves, and pickles."
"Pink or red peppercorns are from shrubs or small trees (Schinus spp.),
mostly native to South America, which are not related to P. nigrum. Some
species of these trees are grown in warmer parts of the United States. The
fruits have bright red-pink, paper-thin casings enclosing dark brown
berries.  The flavor of the berries is mild, though slightly pungent, with
a hint of sweetness. The Food and Drug Administration, concerned about the
allergic reactions of some people to Schinus berries, removed them from the
market for a time in the early 1980's. Now 'pink peppercorns' from Reunion,
an island in the Indian Ocean belonging to France, are available without
any warnings. We have heard of reactions ranging from rashes to nausea but
have not been able to find information on quantities consumed or profiles
of the victims. Both of us have eaten pink peppercorns occasionally and in
moderate amounts for years without adverse reactions. Those concerned about
possible allergies should consume pink peppercorns with care (you might try
eating _one_ as a test) or avoid them entirely.
"Sichuan pepper (Zanthoxylum piperitum) is also known as Szechuan,
Japanese, or anise pepper, or fagara. This deciduous tree or shrub,
unrelated to P. nigrum, is native to Japan, Korea, and northern China. Each
reddish-brown dried fruit contains a bitter black seed which is discarded
before use.  The dried fruits are a peppery, pungent spice, an essential
ingredient of the Chinese five-spice mixture (which also includes star
anise, cassia or cinnamon, fennel seeds, and cloves.)"
From Susan Belsinger and Carolyn Dille's "Peppercorns Around the World"
article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.
45.  Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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