They can be ordered from the site
http://www.silk.net/sirene/spices.htm

I've never used them so I can't tell you what the taste will be like =(
/Angus

--- JazzboBob@aol.com wrote:
><FONT FACE=arial,helvetica><FONT  SIZE=2>Cindy Renfrow's book <B><U>A Sip Through Time</B></U> has a recipe for a 1594 Braggot that calls for long pepper.
><BR>It is No. 74 on page 6. &nbsp;
><BR>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. &nbsp;Those nice long yellow types. &nbsp;But then I read the fine print......
><BR>Her appendix states that long pepper is "the half ripe flower heads of...<I>Piper longum and chaba,".
><BR></I>Does anybody know what this is and where I can get it? &nbsp;What is the flavor and effect?
><BR>Thanks, &nbsp;Bob Grossman</FONT>

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