Does anyone have recipes from *this* century for this wonderfully exotic
spice?

I know that it was used in West and South Asian cuisine since, oh, the 12th
century, but current recipes seem lacking.

Thanks in advance!

sq

mroo philpott-smythe wrote:

Does anyone have recipes from *this* century for this wonderfully
exotic spice?

You mean - less than four years old? ;-D

I know that it was used in West and South Asian cuisine since,
oh, the 12th century, but current recipes seem lacking.

Have you tried Gernot Katzer's site? There you'll find links to
recipe-sites, too.

http://www-ang.kfunigraz.ac.at/~katz...?Pipe_lon.html
Good luck!

Bye, sanne.

mroo philpott-smythe wrote:

Does anyone have recipes from *this* century for this wonderfully
exotic spice?

You mean - less than four years old? ;-D

I know that it was used in West and South Asian cuisine since,
oh, the 12th century, but current recipes seem lacking.

Have you tried Gernot Katzer's site? There you'll find links to
recipe-sites, too.

http://www-ang.kfunigraz.ac.at/~katz...?Pipe_lon.html
Good luck!

Bye, sanne.

I'm not sure if what you mean is the same thing as called la lat in
Vietnamese or the Betel pepper, if it is I have a nice big plant growing
here in Florida, and I use its leaves to wrap food in .
one of our faves is this
1lb lean ground beef
2 Tbsp finely minced lemongrass
3 cloves garlic , finely minced
2 slices of galangal root , finely minced
3 Tbsp fish sauce
3 tbsp lime juice
1 tsp ground hot pepper ( optional , or to taste)
Betel Pepper leaves
Skewers
mix all the seasoning with the ground beef very well and kneed it for about
10 - 15 minutes, my friends that happen to be Asian call this punching the
meat.
cover meat mixture with plastic wrap and set in the fridge fir 30 mins or
until ready to use.
Wash "Betel pepper" or La lat leaves.
place a small amount of the meat mixture in each pepper leaf , and roll it
up and skewer skewer them so they don't unwrap, if you arent going to grill
them right away , just cover with plastic wrap till needed..You can make a
dipping sauce for them as well if you like.
I hope this helps you , and I will try and get other recipes for it from
friends as well and post them.
Good Cooking !
Todd
http://www.herbsarespecial.com.au/ne.../sample07.html
"mroo philpott-smythe" wrote in message
...
Does anyone have recipes from *this* century for this wonderfully exotic
spice?

I know that it was used in West and South Asian cuisine since, oh, the
12th
century, but current recipes seem lacking.

Thanks in advance!

sq

"Orchidguy" wrote in
m:

I'm not sure if what you mean is the same thing as called la lat in
Vietnamese or the Betel pepper

Unfortunately, it's not the same thing, I don't think. Piper longum was
used centuries ago to add heat to Asian and African dishes, but the only
references I can find to it that are contemporary are for Indian achars and
Ethiopian wats.

Wonderful 13th century Andalusian and Arab recipes, but nothing newer.

Thanks, though.

sq

Okay , I see this is a different pepper than La lat....Hmmmm
Todd

"mroo philpott-smythe" wrote in message
...
Does anyone have recipes from *this* century for this wonderfully exotic
spice?

I know that it was used in West and South Asian cuisine since, oh, the
12th
century, but current recipes seem lacking.

Thanks in advance!

sq

mroo philpott-smythe wrote:

Does anyone have recipes from *this* century for this wonderfully exotic
spice?

I know that it was used in West and South Asian cuisine since, oh, the 12th
century, but current recipes seem lacking.

When I showed them to my (now ex-) ILs they all said they were used in
making achar...Indian pickles, but never seemed to make them at home, so
I don't have a recipe.
Try googling achar and pipper or darfilfil, which they told me was the
Hindi and Panjabi spelling of the words.
I have used them in an Ethiopian wat. I'm sorry but my cooking life has
dwindled, and I'm not easily remembering the dish (beef I think) or the
source of the recipe. At one point in my life, it seemed like the 90's
would last forever, but now they are getting smaller (and dustier) in
the rearview mirror.
blacksalt

mroo philpott-smythe wrote:

Does anyone have recipes from *this* century for this wonderfully exotic
spice?

I know that it was used in West and South Asian cuisine since, oh, the 12th
century, but current recipes seem lacking.

When I showed them to my (now ex-) ILs they all said they were used in
making achar...Indian pickles, but never seemed to make them at home, so
I don't have a recipe.
Try googling achar and pipper or darfilfil, which they told me was the
Hindi and Panjabi spelling of the words.
I have used them in an Ethiopian wat. I'm sorry but my cooking life has
dwindled, and I'm not easily remembering the dish (beef I think) or the
source of the recipe. At one point in my life, it seemed like the 90's
would last forever, but now they are getting smaller (and dustier) in
the rearview mirror.
blacksalt

"Orchidguy" wrote in newsOqyd.168925
:

Okay , I see this is a different pepper than La lat....Hmmmm
Todd

See if you can find it in your local grocery. It's very interesting, looks
like a dried catkin, and has a pleasant musky, winey smell.

sq

"Orchidguy" wrote in newsOqyd.168925
:

Okay , I see this is a different pepper than La lat....Hmmmm
Todd

See if you can find it in your local grocery. It's very interesting, looks
like a dried catkin, and has a pleasant musky, winey smell.

sq

kalanamak wrote in
:

mroo philpott-smythe wrote:

Does anyone have recipes from *this* century for this wonderfully
exotic spice?

I know that it was used in West and South Asian cuisine since, oh,
the 12th century, but current recipes seem lacking.

When I showed them to my (now ex-) ILs they all said they were used in
making achar...Indian pickles, but never seemed to make them at home,
so I don't have a recipe.

My ex MIL uses them to make chai masala as well. I know that ayurveds use
them for various remedies, but the only recipes I can find that use them
date from about the 13th century.

I googled extensively, and found Ethiopian recipes that use them, but no
contemporary Asian recipes. Guess I'll have to make a doro wat.

Thanks,

sq

mroo philpott-smythe wrote:

I googled extensively, and found Ethiopian recipes that use them, but no
contemporary Asian recipes. Guess I'll have to make a doro wat.

Seems like even the very old fashioned Indian cooks these days buy their
achar (and papadams).
blacksalt

mroo philpott-smythe wrote:

I googled extensively, and found Ethiopian recipes that use them, but no
contemporary Asian recipes. Guess I'll have to make a doro wat.

Seems like even the very old fashioned Indian cooks these days buy their
achar (and papadams).
blacksalt

kalanamak wrote in :

mroo philpott-smythe wrote:

I googled extensively, and found Ethiopian recipes that use them, but no
contemporary Asian recipes. Guess I'll have to make a doro wat.

Seems like even the very old fashioned Indian cooks these days buy their
achar (and papadams).
blacksalt

Only if they don't have a randhuni. %^)

My ex-MIL buys her spices in bulk and grinds all her own masalas, makes her
own achars and kasaundis, and makes the best methi theplas ever. Pity she
lives so far away!

Although I made some pretty tasty fresh methi theplas last weekend, with a
spicy onion jam and an imli chaatni.

sq

mroo philpott-smythe wrote:
snip

Only if they don't have a randhuni. %^)

I've never tasted this, though I have looked. For those googling to see
what the heck it is, I don't hear the first "n" in it, and have seen it
as radhuni is books.

My ex-MIL buys her spices in bulk and grinds all her own masalas, makes her
own achars and kasaundis, and makes the best methi theplas ever. Pity she
lives so far away!

What are the essential differences between an achar and kasundis?
blacksalt