.... labeled as "Lindi pepper" in an Indian grocery.

Interesting taste. I've read that it's nice sprinkled on fruit.

Now what else do I do with it? Seems that it might work as a component
for a marinade. Recipes, anyone?

Isaac

On Thu, 19 Jul 2012 22:06:54 -0700, isw > wrote:

> ... labeled as "Lindi pepper" in an Indian grocery.
>
> Interesting taste. I've read that it's nice sprinkled on fruit.
>
> Now what else do I do with it? Seems that it might work as a component
> for a marinade. Recipes, anyone?
>
It's not exactly a common item in European cooking after the 16th
century, but I see it is used in the cooking of other cultures. I've
seen it mentioned here more often than I've ever seen it in person,
but I see there are recipes on the net if you google "long pepper
recipe".

I finally found where to buy Aleppo pepper a couple of months ago and
after opening the (expensive) package decided it wasn't the big deal
I'd hoped it would be, based on comments I'd read. However it turned
out that I can use it to add heat in place of cayenne, hot pepper
flakes etc when I'm making dinner for my "son-in-law with the
sensitive stomach" who gets reflux if he eats things that are too
hot/spicy. So that's a good thing.

After you taste and cook with long pepper, maybe you'll decide to just
substitute it for another pepper in whatever recipe you feel like
using it in. Please tell me what conclusions you reach about it.
Maybe long pepper is something else I can use when cooking for SIL and
I want to add some extra zip.

--
Food is an important part of a balanced diet.

Sqwertz wrote:
> isw wrote:
>
>> ... labeled as "Lindi pepper" in an Indian grocery.
>
>> Interesting taste. I've read that it's nice sprinkled on fruit.

I like it on cheddar cheese.

I bought some on line. I've used it for several months and I have about
half of the original shipment left. It came in bottles with grinders.
I tried it in regular pepper milled but it didn't work. Regular pepper
grinders are tuned to work with smaller corns.

I bought it for the history. Long pepper was probably used in Europe
during the centuries it was carried by camel caravan along the Silk Road
in what is not the Gobi desert through the Islamic republics, Kazhakstan
and so on until the road reached Europe. The other path was the small
Arab sailing ships. One goal during the age of European exploration and
colonization was to get better trade routes and cheaper pepper. They
planted the spherical black pepper all over the tropics in that era.
Long pepper fell into obscurity in most of the western world. Obscure
historical stuff, well pre-Renaisance, is one of my hobbies.

>> Now what else do I do with it? Seems that it might work as a component
>> for a marinade. Recipes, anyone?
>
> I find that it makes everything taste (and smell) like A-1 Sauce.

Exactly. Almost not even hot unless so much is used it coats the item.
I have no idea if A-1 has long pepper in it or if they deliberately try
to immitate the flavor of long pepper.

> I've used it mostly whole in slow cooked beef pot roasts. I also used
> some on home cured lamb and pork bacons with much less of that "A-1
> Effect", but not much effect otherwise.

I think it has more effect when ground onto the food immediately before
eating. When added before cooking it seemed like the aromatics all
escaped during the cooking process.

> I really don't think it's adds as much taste as it does smell. Love
> the smell of it dried/raw.

Steve replied to Isaac:

>> ... labeled as "Lindi pepper" in an Indian grocery.
>>
>> Interesting taste. I've read that it's nice sprinkled on fruit.
>>
>> Now what else do I do with it? Seems that it might work as a component
>> for a marinade. Recipes, anyone?
>
> I find that it makes everything taste (and smell) like A-1 Sauce.
> I've used it mostly whole in slow cooked beef pot roasts. I also used
> some on home cured lamb and pork bacons with much less of that "A-1
> Effect", but not much effect otherwise.
>
> I really don't think it's adds as much taste as it does smell. Love
> the smell of it dried/raw.

Have you tried cubeb pepper? I recently learned about it[1], and now I'm
curious.

Bob
[1] Humphrey Slocombe uses it in their "pepper" mint ice cream.

isw wrote:
>
> ... labeled as "Lindi pepper" in an Indian grocery.
>
> Interesting taste. I've read that it's nice sprinkled on fruit.
>
> Now what else do I do with it? Seems that it might work as a component
> for a marinade. Recipes, anyone?

I was at The Spice House in Milwaukee a couple weeks ago and I saw
Grains of Paradise. Had to buy a package. It's sort of like a pepper.
Tiny little spheres that work just fine in a regular pepper grinder.
Tastes milder than black pepper. No idea how to put it to good use.

On Tue, 7 Aug 2012 00:36:20 -0500, Sqwertz >
wrote:

>On Mon, 06 Aug 2012 18:53:55 -0700, Bob Terwilliger wrote:
>
>> Steve replied to Isaac:
>>
>>> I find that it makes everything taste (and smell) like A-1 Sauce.
>>> I've used it mostly whole in slow cooked beef pot roasts. I also used
>>> some on home cured lamb and pork bacons with much less of that "A-1
>>> Effect", but not much effect otherwise.
>>>
>>> I really don't think it's adds as much taste as it does smell. Love
>>> the smell of it dried/raw.
>>
>> Have you tried cubeb pepper? I recently learned about it[1], and now I'm
>> curious.
>
>I have heard of it but have never seen it. I would certainly buy it
>if I saw it, but I don't mail order any sort of foodstuffs.
>
>-sw

Maybe I am misremembering, but I recall several of your posted
creations that contained "long pepper". I've never found it locally.
Did you? I bought some in Seattle a few years ago, used it up and
have not replaced it for lack of a conveniet source.

On Jul 19, 10:06*pm, isw > wrote:
> ... labeled as "Lindi pepper" in an Indian grocery.
>
> Interesting taste. I've read that it's nice sprinkled on fruit.
>
> Now what else do I do with it? Seems that it might work as a component
> for a marinade. Recipes, anyone?
>
> Isaac

I found this just now:

Long pepper's complexity takes well to ingredients with unusual,
nuanced flavors, such as spring favorites like artichokes, asparagus,
and mushrooms. These are best cooked simply, with freshly ground long
pepper added at the end to preserve its flavor. In this time of
mangoes, long pepper is the perfect complementary spice for sweet
dishes and salads. Long pepper grinds easily in a spice grinder, and
can be used as a substitute for black pepper—either finely ground or
coarsely cracked—where a sweeter, spicier accent is desired.

Long pepper also takes exceedingly well to the dark, lusty inroads of
barbecue. Fatty 'Cue, a Malaysian-inspired barbecue joint in Brooklyn,
lacquers pork ribs with a sauce of fish sauce, palm sugar, and long
pepper. But long pepper would be a fine addition to any dry rub; its
garam masala-like flavors pair well with all manners of pork, beef,
and lamb. Treat it like the bridge between black pepper and chiles in
your spice blends to add considerable complexity and flavorful heat.

http://www.seriouseats.com/2011/04/s...an-indian.html

Looks intriguing....now I've got to go get some.

Sqwertz wrote:
>
> I bought mine at Central Market Westgate about 2.5 years ago. It
> wasn't terribly expensive either - under $25/lb, IIRC.
>
> I was just thinking last night that I don't think I've seen it there
> anytime recently, north or south. I may go by there later today and
> will check for sure. I only have about 5-6 cones left and they're
> pretty old. Still smell pretty good, but probably lacking in flavor.

My long pepper came in custom grinders. I tried it in regular pepper
mills and found out why. The long shape does not work in a regular
pepper mill so it needs a mill with a deeper chamber to hold the stick
shaped seeds.

I take it whole closes would work fine in these little custom grinders.
I am down below half of my original purchase so I poured it all into
one. I have not put whole cloves into the spare grinder yet. I wonder
what all to do with tiny hand ground quantities of clove. Should work
in a lot of dishes.

Doug Freyburger wrote:
> isw wrote:
>> ... labeled as "Lindi pepper" in an Indian grocery.
>>
>> Interesting taste. I've read that it's nice sprinkled on fruit.
>>
>> Now what else do I do with it? Seems that it might work as a component
>> for a marinade. Recipes, anyone?
>
> I was at The Spice House in Milwaukee a couple weeks ago and I saw
> Grains of Paradise. Had to buy a package. It's sort of like a pepper.
> Tiny little spheres that work just fine in a regular pepper grinder.
> Tastes milder than black pepper. No idea how to put it to good use.


All of those things (long pepper, grains of paradise, and cubebs)
were used in medieval cookery. Try looking at some of the
redacted recipes.