hist-brewing: Long Pepper

[Crystal A. Isaac]

Long pepper is milder than black pepper, and really quite nice in cooking.
I've only brewed with it a few times, but nothing bad happened.

There's a lot of info here:
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pipe_lon.html

Crystal of the Westermark

--------
Crystal A. Isaac
"Modal auxiliaries: any one of the verbs that combine with the main verb to
express necessity (must), obligation (should), permission (may), probability
(might), possibility (could), ability (can), or tentativeness (would)." -
from Strunk and White's _The Elements of Style_.

  -----Original Message-----
  From: hist-brewing-admin at www.pbm.com
[mailto:hist-brewing-admin at www.pbm.com]On Behalf Of JazzboBob at aol.com
  Sent: Tuesday, November 13, 2001 10:29 PM
  To: hist-brewing at pbm.com
  Subject: hist-brewing: Long Pepper


  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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