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Distanskurs i örtterapi.

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:

Photo: Piper nigrum 2. Pic: Black pepper (Piper nigrum), ripe.

Photo: Piper nigrum 3. Pic: White pepper (Piper nigrum), ripe and stripped.

Photo: Piper nigrum 1. Pic: Green pepper (Piper nigrum), unripe.

Photo: Schinus terebinthifolius. Pic: Rose pepper (Schinus terebinthifolius), also called Brazilian pepper.

Photo: Zanthoxylum acanthopodium. 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.

Photo: Pimenta dioica 2. Pic: Allspice (Pimenta dioica), also called clover pepper.

Photo: Coriandrum sativum 5. Pic: Coriander (Coriandrum sativum), included because the seeds are the right size.

Photo: Peppers. 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.