Anybody tried these before? -- There was a foraging trip I took years ago where the leaf tasted EXACTLY like the flavor of lamb and I was flabbergasted. I need to find my notes, but anyways, these long peppers were quite the surprise. After tasting them dried I would love to try them fresh. But yes, there were definitely stages of flavor and if I didn't keep them in my mouth for as long...maybe I would have miss it!

@prodigalfraudaddy-es1gl

Ай бұрын

Next spice shud be *stone flower spice/ruffle lichen or pathar ka phool or kalpasi* in ancient india .its also used rarely now and is mostly used in ayurveda today.its intresting because its actually a type of lichen

Nice to see someone so enthusiastic about food. I bought these peppercorns in a medieval fair in France. Back then I used to reproduce recipes I see in my medieval cookbooks. I can't remember the taste of these peppercorns because it was ages ago but I do remember them having a sweet scent.

I love trying new things!! Will have to find them. Love these videos 😊

@EastMeetsKitchen

2 ай бұрын

😊😊

Thank you for sharing an interesting video. I had long pepper before but only in ready-made Indian spice blends, never had it alone. With your review, I'll try adding in veggie burger. I need to find it and try it alone. Seems like a fun experiment. 😄

@EastMeetsKitchen

2 ай бұрын

Hehe yes yes. Love to see what you think...do you get all the notes I get etc etc. And as for me I guess it's time to dig out a bean burger recipe and see what the long pepper can bring😂

I only know about these because of ancient Roman recipes Max Miller has attempted at his Tasting History channel. Appreciated your taste test, because I've always found it dubious as a culinary ingredient for today. Thanks for posting 🙂

@EastMeetsKitchen

2 ай бұрын

I was just recently recommended Max's channel😊. Love to see what he thought. -- I think it depends what grocery stores people have available and what cuisines they cook because it seems like long peppers are fairly common in south Asian cuisine. And with restaurants and grocery shops specialising in all different sorts today it's easier to have many more ingredients accessible -- so could totally become a more common thing! (Well once people know how it tastes😊)

Even the little spice you mentioned would be too much for me lol, those peppers look so unique

The way you expressed the experience of tasting that long pepper was 14 out of 10. Thank you for sharing this and yes, I now want to get some long pepper and give it a try :)

@EastMeetsKitchen

2 ай бұрын

I love getting the 14 out of 10s😂❤ It is quite an interesting tasting journey. I always wonder if it's just me or my batch so I would love to get all your opinions.

Next spice shud be *stone flower spice/ruffle lichen or pathar ka phool or kalpasi* in ancient india .its also used rarely now and is mostly used in ayurveda today.its intresting because its actually a type of lichen

The flavour is similar to blackpepper mixed with ginger garlic.

Long pepper is from north india ,black pepper from south india and red long pepper is from indonesia...romans used long pper from north india first then shifted to south indian blak pepper or black gold that made south india the richest province in world for almost a millenia.the long pepper tastes like black pepper mixed with gonger garlic paste (slight sourness)..greeks and romans used it for medicine,food and also to flavour wine..

Interesting

@EastMeetsKitchen

2 ай бұрын

😊❤

Actually black peppers and long peppers wer from india .its the chilli peppers and green chillies that came from south americas as replacement bcz europe was going broke buying all the "black gold" black pepper and long peppers ...the red long peppers is from south east asia

I thought it tasted like cloves.