|
| NelsonMinar wrote:
| After reading this article a few years ago I mail ordered some
| Long Pepper to try at home. I love black pepper's flavor and am
| always looking for better kinds of pepper; the idea there's a
| related spice that's "better" was exciting to me.
|
| No such luck. The flavor was nice but definitely milder than high
| quality black peppercorns. And not appreciably different. I mean
| maybe I got unlucky and got a stale batch or something, but I
| wasn't impressed. An added drawback is long pepper has a lot more
| plant material; the interior of each pepper is pretty fibrous and
| flavorless. Works OK with a spice grinder but not great. I ended
| up not using very much of it before turning most of it into
| extract. Eventually I threw it out.
|
| If that doesn't dissuade you, you can order more long pepper than
| you're likely to use for about $11 from an online store in
| Chicago: https://www.thespicehouse.com/products/long-pepper
| cromka wrote:
| > I love black pepper's flavor and am always looking for better
| kinds of pepper;
|
| If you haven't yet, I'd recommend trying fresh green
| peppercorn, which is actually same species as what we commonly
| know as black peppercorn - except unripe. I had a great
| pleasure in trying multiple dishes incorporating it when I
| traveled to Vietnamese Phu Quoc island, where they also grow it
| in abundance. It's astonishing how differently it tastes,
| especially considering you actually get to consume whole
| grains, thanks to their milder spiciness. Much recommended.
| thenewwazoo wrote:
| Have you tried grains of paradise?
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