Re: [london.food] Red peppercorns

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Roger Burton West wrote:
> I've been given some red peppercorns. I am told that these are terribly
> hard to get hold of. What should I do with them?

Are these red peppercorns as in white peppercorns with skin, or Szechuan
peppercorns (which are actually an entirely different thing)?

You can get Szechuan peppercorns from the Cool Chile Company. I have a
tin (might have two, actually) in the kitchen. They have an interesting
effect if you chew them slowly, as your entire mouth will go numb...

--m

• [london.food] Red peppercorns Roger Burton West 10:43 on 21 Aug 2004
  I've been given some red peppercorns. I am told that these are terribly
  • Re: [london.food] Red peppercorns Simon Wistow 09:36 on 23 Aug 2004
    I presume (and you know what they say about 'presume' it makes a PRES
  • KAY.WISTOW (KAY WISTOW A15) 11:13 on 23 Aug 2004
    --- Received from GA.KWIST1 791 2377 23-08-04 10.1=
    • Pete Sergeant 11:35 on 23 Aug 2004
      There's quite a lot of interesting information about black pepper here:
  • Martin Frost 12:20 on 23 Aug 2004
    Are these red peppercorns as in white peppercorns with skin, or Szechuan
    • Roger Burton West 12:24 on 23 Aug 2004
      The letter I got with them says "red peppercorns". They appear to be,

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