Black
Mixed peppercorns in a mill
Black only
Green

How many types of pepper in the pantry


Just having a tidy up some pepper powder I have not even opended in
years .

In article >,
phil-c > wrote:

> Black
> Mixed peppercorns in a mill
> Black only
> Green
>
> How many types of pepper in the pantry
>
>
> Just having a tidy up some pepper powder I have not even opended in
> years .

I personally love the 5 color mix. Black, red, green, white and brown.
It's yummy stuff!

YMMV as always... ;-d
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

On Sat, 07 Feb 2009 22:09:15 -0600, Omelet >
shouted from the highest rooftop:

>
>I personally love the 5 color mix. Black, red, green, white and brown.
>It's yummy stuff!

I do too, but it tends to gum up the pepper mill it lives in.

In any event, we use mostly black and my wife and I jealously guard
our very own separate mills. I prefer fine she prefers coarse. And I
hate it when our son comes over and changes the setting on my mill
without telling me. I'm sure he does it just to see me squirm.

All told, we probably have - and use - six different pepper
mills/grinders, including small, very good one we take on trips away
.... plus a couple more we use to grind coriander seeds and other
spices. Then, in addition to the coffee grinder we use for coffee
beans, there's another coffee grinder we use for herbs and seeds.

I think maybe we're overdoing it ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Feb 7, 8:08*pm, phil-c > wrote:
> Black
> Mixed peppercorns in a mill
> Black only
> Green
> How many types of pepper in the pantry
I will confess not ever really thinking about anything but the pre-
ground grocery store pepper (probably McCormick's) I grew up with
until my first fresh grind of Penzeys Tellicherry a few years back. I
never realized before then that pepper actually has a flavor, other
than a wee bit of heat, because I grew up using it sparingly. Now? I
have and regularly use perhaps a half dozen different grinders of
various peppers, as well as pre-ground pepper blends. All from
Penzeys.
....Picky

On Sun, 08 Feb 2009 13:08:06 +0900, phil-c >
wrote:

>Black
>Mixed peppercorns in a mill
>Black only
>Green
>
>How many types of pepper in the pantry?

Sarawak
Cascabel
Tellicherry
Malabar
Muntok
Szechuan
Dundicott
Cayenne
Chipotle
Green
Serrano
Jalapeno
Pequin
Aleppo
Sweet
Paprika
Guajillo
Ancho
Tsin Tsin
Mint
Scotch Bonnet
Chilaca
etc.

PickyJaz > wrote in news:020c5339-861f-4bce-acb8-
:

> On Feb 7, 8:08*pm, phil-c > wrote:
>> Black
>> Mixed peppercorns in a mill
>> Black only
>> Green
>> How many types of pepper in the pantry
> I will confess not ever really thinking about anything but the pre-
> ground grocery store pepper (probably McCormick's) I grew up with
> until my first fresh grind of Penzeys Tellicherry a few years back. I
> never realized before then that pepper actually has a flavor, other
> than a wee bit of heat, because I grew up using it sparingly. Now? I
> have and regularly use perhaps a half dozen different grinders of
> various peppers, as well as pre-ground pepper blends. All from
> Penzeys.
> ...Picky
>

Allepo pepper is a house standard around these parts, if not readily
availible (say penzey's order is not here) I go with a mixed peppercorn
blend of black red, green and I think white.

Allepo is bright redish to my eyes and is a tad hotter that black pepper
way less heat than say jalapeno ...but more heat than plain black pepper.
Adds a nice taste and appearance to roasted veggies and such.

--

The beet goes on -Alan

PickyJaz wrote:

> I will confess not ever really thinking about anything but the pre-
> ground grocery store pepper (probably McCormick's) I grew up with
> until my first fresh grind of Penzeys Tellicherry a few years back.

Same here, though I don't remember when I started using a
peppermill rather than that dust in a can. That's my go to
pepper, the Penzey's Tellicherry.

nancy

"phil-c" > wrote in message
...
> Black
> Mixed peppercorns in a mill
> Black only
> Green
>
> How many types of pepper in the pantry
>
>
> Just having a tidy up some pepper powder I have not even opended in
> years .

We have black (most used), white, and a mix of black, white, red, green.

On Sun, 8 Feb 2009 00:00:12 -0500, "Nancy Young"
> wrote:

>Same here, though I don't remember when I started using a
>peppermill rather than that dust in a can.

"Dust in a can". I never knew that pepper came that fine until I went
to Europe. I grew up on cracked pepper, not the preground dust stuff.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 08 Feb 2009 13:08:06 +0900, phil-c wrote:

> Black
> Mixed peppercorns in a mill
> Black only
> Green
>
> How many types of pepper in the pantry
>
>
> Just having a tidy up some pepper powder I have not even opended in
> years .

Normally either the usual peppercorns in a grinder/mill, or the local
native Tasmanian pepper - I know one person who collects the wild pepper
and gets $80 per kilo. A lot of work involved to collect 1KG of dried
product but still, not a bad price to be had.

phil-c wrote on Sun, 08 Feb 2009 13:08:06 +0900:

> How many types of pepper in the pantry

I have black and white peppercorns and grind them when I use them. I
also have unground Szechuan Flower pepper that I use in several dishes.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

phil-c wrote:
> Black

We mostly use fresh-ground black pepper.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Sun, 08 Feb 2009 13:25:22 GMT, James Silverton wrote:

> phil-c wrote on Sun, 08 Feb 2009 13:08:06 +0900:
>
>> How many types of pepper in the pantry
>
> I have black and white peppercorns and grind them when I use them. I
> also have unground Szechuan Flower pepper that I use in several dishes.

i was *very* impressed with the szechuan peppercorns i got from penzeys.
they were a lot more expensive than what you find in asian markets, but
also fresher and more pungent. (from the store in rockville, james.)
given the amounts one uses, the expense doesn't matter too much.

your pal,
blake

On Sun, 8 Feb 2009 00:00:12 -0500, Nancy Young wrote:

> PickyJaz wrote:
>
>> I will confess not ever really thinking about anything but the pre-
>> ground grocery store pepper (probably McCormick's) I grew up with
>> until my first fresh grind of Penzeys Tellicherry a few years back.
>
> Same here, though I don't remember when I started using a
> peppermill rather than that dust in a can. That's my go to
> pepper, the Penzey's Tellicherry.
>
> nancy

i got some tellicherry from penzey's, and frankly couldn't tell much
difference from mccormick's whole black peppercorns (which does not further
specify the type). heresy, i know.

i also got some aleppo, but haven't used it. i'd be interested in hearing
what some of you folks use it in.

your pal,
blake

On Sun, 08 Feb 2009 09:22:50 -0800, Serene Vannoy wrote:

> phil-c wrote:
>> Black
>
> We mostly use fresh-ground black pepper.
>
> Serene

We too, but have green pepper in a bottle on vinegar, to prepare pepper
steaks. Then, of course, kinds of ground poivrons (bell peppers) in any
degree of heat. Sambal oelek, harissa.

--
Groet, salut, Wim.

phil-c said...

> Black
> Mixed peppercorns in a mill
> Black only
> Green
>
> How many types of pepper in the pantry
>
>
> Just having a tidy up some pepper powder I have not even opended in
> years .


phil-c,

I'm currently fresh cracking the multi-color peppercorn blend.

I normally crank out the white peppercorns.

Fresh cracked in my handy-dandy battery operated pepper mill. Just press
and hold the button on top! Wrist injuries are a thing of the past!!!

Best,

Andy

"phil-c" > wrote in message
...
> Black
> Mixed peppercorns in a mill
> Black only
> Green
>
> How many types of pepper in the pantry
>
>
> Just having a tidy up some pepper powder I have not even opended in
> years .

Mostly Jalapenos. then Black pepper white pepper
pepper berry from Tasmania and more Chili peppers.

On Sun, 08 Feb 2009 14:12:29 -0600, Andy > wrote:

>Fresh cracked in my handy-dandy battery operated pepper mill. Just press
>and hold the button on top! Wrist injuries are a thing of the past!!!
>

Yeah, but what about mill finger fatigue?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

phil-c wrote:
> Black
> Mixed peppercorns in a mill
> Black only
> Green
>
> How many types of pepper in the pantry
>
>
> Just having a tidy up some pepper powder I have not even opended in
> years .


I have ground black pepper and black peppercorns.

sf said...

> On Sun, 08 Feb 2009 14:12:29 -0600, Andy > wrote:
>
>>Fresh cracked in my handy-dandy battery operated pepper mill. Just press
>>and hold the button on top! Wrist injuries are a thing of the past!!!
>>
>
> Yeah, but what about mill finger fatigue?


sf,

Theoretically it *could* happen.

Best,

Andy

blake wrote on Sun, 08 Feb 2009 18:47:10 GMT:

>> phil-c wrote on Sun, 08 Feb 2009 13:08:06 +0900:
>>
>>> How many types of pepper in the pantry
>>
>> I have black and white peppercorns and grind them when I use
>> them. I also have unground Szechuan Flower pepper that I use
>> in several dishes.

> i was *very* impressed with the szechuan peppercorns i got
> from penzeys. they were a lot more expensive than what you
> find in asian markets, but also fresher and more pungent.
> (from the store in rockville, james.) given the amounts one
> uses, the expense doesn't matter too much.

Thanks Blake! I got my last batch from that store. I use so little that
their smallest container is adequate.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Andy wrote on Sun, 08 Feb 2009 14:29:28 -0600:

>> On Sun, 08 Feb 2009 14:12:29 -0600, Andy > wrote:
>>
>>> Fresh cracked in my handy-dandy battery operated pepper
>>> mill. Just press and hold the button on top! Wrist injuries
>>> are a thing of the past!!!
>>>
>> Yeah, but what about mill finger fatigue?

> sf,

> Theoretically it *could* happen.

For table use, I have a hand operated pepper grinder but I use my spice
grinder (cheap electric coffee grinder) for large amounts in cooking


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
blake murphy > wrote:


> i also got some aleppo, but haven't used it. i'd be interested in hearing
> what some of you folks use it in.

I seldom use it "in". I first heard about it from this group, from
Blacksalt (one of her many names). She said that it was a table spice.
That's what I use it for. I keep it on the table and sprinkle it on
various foods, like spaghetti. It has less heat, more flavor and no
annoying seeds like the crushed red pepper. I buy it from Penzeys by
the bag. When my jar gets low, I refill it. My wife doesn't like hot
food, so we keep various hot things on the table.

--
Dan Abel
Petaluma, California USA

I am now using an 'Exotic Peppercorn Blend' from Frontier Natural Products.
contains black and pink peppercorns, grains of paradise and cubeb pepper.
Bottled whole with a grinding top. Love it!!

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

On Sun, 08 Feb 2009 20:31:07 GMT, James Silverton wrote:

> blake wrote on Sun, 08 Feb 2009 18:47:10 GMT:
>
>>> phil-c wrote on Sun, 08 Feb 2009 13:08:06 +0900:
>>>
>>>> How many types of pepper in the pantry
>>>
>>> I have black and white peppercorns and grind them when I use
>>> them. I also have unground Szechuan Flower pepper that I use
>>> in several dishes.
>
>> i was *very* impressed with the szechuan peppercorns i got
>> from penzeys. they were a lot more expensive than what you
>> find in asian markets, but also fresher and more pungent.
>> (from the store in rockville, james.) given the amounts one
>> uses, the expense doesn't matter too much.
>
> Thanks Blake! I got my last batch from that store. I use so little that
> their smallest container is adequate.

did you find it more 'peppy' than the bags in asian markets? maybe i just
got used to using some that were around for too lond.

your pal,
blake

On Sun, 08 Feb 2009 12:48:01 -0800, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> i also got some aleppo, but haven't used it. i'd be interested in hearing
>> what some of you folks use it in.
>
> I seldom use it "in". I first heard about it from this group, from
> Blacksalt (one of her many names). She said that it was a table spice.
> That's what I use it for. I keep it on the table and sprinkle it on
> various foods, like spaghetti. It has less heat, more flavor and no
> annoying seeds like the crushed red pepper. I buy it from Penzeys by
> the bag. When my jar gets low, I refill it. My wife doesn't like hot
> food, so we keep various hot things on the table.

thanks, dan.

your pal,
blake

On Sun, 08 Feb 2009 20:34:14 GMT, James Silverton wrote:

> Andy wrote on Sun, 08 Feb 2009 14:29:28 -0600:
>
>>> On Sun, 08 Feb 2009 14:12:29 -0600, Andy > wrote:
>>>
>>>> Fresh cracked in my handy-dandy battery operated pepper
>>>> mill. Just press and hold the button on top! Wrist injuries
>>>> are a thing of the past!!!
>>>>
>>> Yeah, but what about mill finger fatigue?
>
>> sf,
>
>> Theoretically it *could* happen.
>
> For table use, I have a hand operated pepper grinder but I use my spice
> grinder (cheap electric coffee grinder) for large amounts in cooking

i do that, too. very large return on a small investment.

your pal,
blake

blake wrote on Mon, 09 Feb 2009 16:04:27 GMT:

>> blake wrote on Sun, 08 Feb 2009 18:47:10 GMT:
>>
>>>> phil-c wrote on Sun, 08 Feb 2009 13:08:06 +0900:
>>>>
>>>>> How many types of pepper in the pantry
>>>>
>>>> I have black and white peppercorns and grind them when I
>>>> use them. I also have unground Szechuan Flower pepper that
>>>> I use in several dishes.
>>
>>> i was *very* impressed with the szechuan peppercorns i got
>>> from penzeys. they were a lot more expensive than what you
>>> find in asian markets, but also fresher and more pungent.
>>> (from the store in rockville, james.) given the amounts one
>>> uses, the expense doesn't matter too much.
>>
>> Thanks Blake! I got my last batch from that store. I use so
>> little that their smallest container is adequate.

> did you find it more 'peppy' than the bags in asian markets?
> maybe i just got used to using some that were around for too
> lond.

>did you find it more 'peppy' than the bags in asian markets? maybe i
>just
>got used to using some that were around for too lond.

That may be the case with me too but the Penzey's stuff was certainly
good.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

phil-c wrote:
>
> Black
> Mixed peppercorns in a mill
> Black only
> Green
>
> How many types of pepper in the pantry
>
> Just having a tidy up some pepper powder I have not even opended in
> years .


Whole black pepper in one grinder, whole white pepper in another. No
mixing of peppers.

Pink peppercorns, of course, aren't pepper at all, not being a member of
the Piperaceae family:
http://www.kfunigraz.ac.at/~katzer/engl/Schi_ter.html

On Sun, 08 Feb 2009 09:22:50 -0800, Serene Vannoy
> wrote:

>phil-c wrote:
>> Black
>
>We mostly use fresh-ground black pepper.
>
>Serene
Plain old McCormick. I do use their grinders at the table

On Sun, 08 Feb 2009 13:08:06 +0900, phil-c >
wrote:

>How many types of pepper in the pantry

Black (whole, coarse ground, and fine ground)
White (fine ground)
Lemon pepper blend (whole)

Carol

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On Sun, 08 Feb 2009 18:47:10 GMT, blake murphy
> wrote:

>i got some tellicherry from penzey's, and frankly couldn't tell much
>difference from mccormick's whole black peppercorns (which does not further
>specify the type). heresy, i know.

I bought some Tellicherry, too. I don't know. Black pepper is black
pepper to me. I sent most of my jar to Germany. YES! I wanted it as
far away from me as humanly possible!!! ROFL!

Carol, fellow heretic

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Change "invalid" to JamesBond's agent number to reply.

On Sun, 08 Feb 2009 14:12:29 -0600, Andy > wrote:

>I'm currently fresh cracking the multi-color peppercorn blend.
>
>I normally crank out the white peppercorns.
>
>Fresh cracked in my handy-dandy battery operated pepper mill. Just press
>and hold the button on top! Wrist injuries are a thing of the past!!!

I want one of those! Are they adjustable as to the grind size?

Carol

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Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress said...

> On Sun, 08 Feb 2009 14:12:29 -0600, Andy > wrote:
>
>>I'm currently fresh cracking the multi-color peppercorn blend.
>>
>>I normally crank out the white peppercorns.
>>
>>Fresh cracked in my handy-dandy battery operated pepper mill. Just press
>>and hold the button on top! Wrist injuries are a thing of the past!!!
>
> I want one of those! Are they adjustable as to the grind size?
>
> Carol


Carol,

I don't actually know. I suppose it should be? The default grind has always
been fine with me.

Best,

Andy

Damsel in dis Dress said...

> On Sun, 08 Feb 2009 14:12:29 -0600, Andy > wrote:
>
>>I'm currently fresh cracking the multi-color peppercorn blend.
>>
>>I normally crank out the white peppercorns.
>>
>>Fresh cracked in my handy-dandy battery operated pepper mill. Just press
>>and hold the button on top! Wrist injuries are a thing of the past!!!
>
> I want one of those! Are they adjustable as to the grind size?
>
> Carol


Carol,

BTW, here's my model: http://tinyurl.com/aqfzey It was a gift that I highly
appreciate, to this day!

It's probably 5 years old and there are certainly more stylish modern
models available today.

Since it "stands still," the pepper goes where you want it and not
everywhere you don't.

Best,

Andy

"Andy" > ha scritto nel messaggio
...
> Damsel in dis Dress said...
>
>> On Sun, 08 Feb 2009 14:12:29 -0600, Andy > wrote:
>>
>>>I'm currently fresh cracking the multi-color peppercorn blend.
>>>
>>>I normally crank out the white peppercorns.
>>>
>>>Fresh cracked in my handy-dandy battery operated pepper mill. Just press
>>>and hold the button on top! Wrist injuries are a thing of the past!!!
>>
>> I want one of those! Are they adjustable as to the grind size?
>>
>> Carol
>
>
> Carol,
>
> BTW, here's my model: http://tinyurl.com/aqfzey It was a gift that I
> highly
> appreciate, to this day!
>
> It's probably 5 years old and there are certainly more stylish modern
> models available today.
>
> Since it "stands still," the pepper goes where you want it and not
> everywhere you don't.
>
> Best,
>
> Andy

Not the coloured one. I don't like green pepper and I would put it neither
on the famous "filetto al pepe verde"!

--
Cheers
Pandora

Pandora said...

> Not the coloured one. I don't like green pepper and I would put it neither
> on the famous "filetto al pepe verde"!


Pandora,

But... but... the dish calls for pickled (brined) green peppercorns!??

Best,

Andy

"Andy" > ha scritto nel messaggio
...
> Pandora said...
>
>> Not the coloured one. I don't like green pepper and I would put it
>> neither
>> on the famous "filetto al pepe verde"!
>
>
> Pandora,
>
> But... but... the dish calls for pickled (brined) green peppercorns!??
>
> Best,
>
> Andy

I know. But It's just a fact of taste

--
Cheers
Pandora

On Thu, 12 Feb 2009 04:47:58 -0600, Andy > wrote:

>Carol,
>
>BTW, here's my model: http://tinyurl.com/aqfzey It was a gift that I highly
>appreciate, to this day!
>
>It's probably 5 years old and there are certainly more stylish modern
>models available today.
>
>Since it "stands still," the pepper goes where you want it and not
>everywhere you don't.

Thanks, kiddo! That looks nice. Maybe the Mother's Day fairy will
bring me one. LOL!

Carol

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