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Lotsa peppers.

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There's a lot of things you can put into pepper mills.

Although I have quite a collection, I usually just fill my pepper mills with white and black pepper. That's two different pepper mills ...

... sometimes, though, I mix all the various round seeds off my spice shelf and throw that into one or the other peppermill. That makes for a more interesting taste:

[image:21004 hspace=1]Pic: Black pepper (Piper nigrum), ripe.

[image:21005 hspace=1]Pic: White pepper (Piper nigrum), ripe and stripped.

[image:21003 hspace=1]Pic: Green pepper (Piper nigrum), unripe.

[image:21011 hspace=1]Pic: Rose pepper (Schinus terebinthifolius), also called Brazilian pepper.

[image:21023 hspace=1]Pic: Sichuan pepper (Zanthoxylum acanthopodium), also called anise pepper ... this is one of those seeds that'll completely numb your tongue, if you chew on the seeds fresh off a tree.

[image:21022 hspace=1]Pic: Allspice (Pimenta dioica), also called clover pepper.

[image:21012 hspace=1]Pic: Coriander (Coriandrum sativum), included because the seeds are the right size.

[image:21009 align=left hspace=1]Pic: All of the above. Pretty, no?

And I forgot all about chasteberry or monk's pepper (Vitex agnus-castus), cos that one is not on my spice shelf. Thus there's no photo of that one, sorry.

And a search of my site for "pepper" gives lots and lots of peppers which I don't have yet ...

... hint, hint.



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