hist-brewing: Long Pepper

JazzboBob at aol.com JazzboBob at aol.com
Tue Nov 13 22:29:10 PST 2001


Cindy Renfrow's book A Sip Through Time has a recipe for a 1594 Braggot that 
calls for long pepper.
It is No. 74 on page 6.  
I'm from Philly, was thinking about Rocky, and all set to go down to the 
Italian Market and buy some nice frying peppers to use.  Those nice long 
yellow types.  But then I read the fine print......
Her appendix states that long pepper is "the half ripe flower heads of...
Piper longum and chaba,".
Does anybody know what this is and where I can get it?  What is the flavor 
and effect?
Thanks,  Bob Grossman
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