<HTML><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.
<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. Those nice long yellow types. 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? What is the flavor and effect?
<BR>Thanks, Bob Grossman</FONT></HTML>