The Quest for Pepper
I like pepper. No, I'm not talking the countless, myriad varieties of chili pepper--though I like those too. No, I'm talking regular table pepper, and odd variants.
Regular table pepper, or black pepper, comes in two grades: malabar, which is good quality but ordinary, and telicherry, which is the primo top grade. There are also white pepper corns, which are a variant; green pepper corns, which are unripe and freezedried; and pink peppercorns, which are ripe but haven't lost their pretty husk.
I have bought some neat pepper grinders on eBay. They look like bunny heads and you squeeze the ears so they grind one-handed. They're called "pepper balls" and I got six clear ones out of two lots of six. I'm giving the opaque ones away as gifts.
Anyway, there are other odd peppers that people have used at some points in history, and still use. There are cubebs, aka. "tailed pepper," which smell vaguely like turpentine but otherwise have a neat pepper flavor and are an actual relative of regular pepper. Then there's long pepper, which looks like little dried catkins (cattails) and has a spicy, complex pepper flavor. Then there are grains of paradise, not related in anything except flavor, which are brownish seeds that grind to greyish spice that tastes of black pepper with overlays of lemon and lavender. They're from Africa, still used there, and used to be used in the middle ages in Europe. Then there are Tazmanian pepper berries, which are incredibly hot with an interesting fruity note to them, a bit like juniper berries, which are also purple. And there are sichuan peppers, which are the berries of a Chinese ash tree.
I've now obtained them all thanks to the following kind folks:
www.ebay.com
for grains of paradise and sichuan peppers;
www.worldspice.com
for cubebs and long pepper;
and
www.bushtuckershop.com
for pepper berries.
