|
|
Post by ThePieMan on May 8, 2017 9:14:00 GMT
In recent trials at home, I came across a new variety (for me) of pepper, Piper cubeba - en.wikipedia.org/wiki/Piper_cubeba or "Cubeban Pepper." Note: I misread the label as "Cuban Pepper" but this is not correct, it doesn't come from Cuba. It is aromatic pungent, not very hot, but has a long lingering fresh after taste to it. When I tried it freshly ground, I immediately thought, "KFC?" so I recommend that you, "Please Consider" it in your trials. If you do, please give some feedback on how you think it matches in with, "The Note," and that elusive, "Golden Area." While I have no documentary proof of its use in 1950s or 60's America, but, it could very well be "The Secret Ingredient" that everyone is hunting that actually changed the game for the Colonel. |
|
|
|
Post by Ken_Griffiths on May 8, 2017 11:31:16 GMT
Oops, I too read it as Cuban Black Pepper.. I've never seen it to buy, nor have I ever tried this Pepper either, but will go hunting for it. It's interesting that it has overtones of Allspice... I wonder if it can be used as an Allspice substitute?
|
|
|
|
Post by zmaster on May 8, 2017 12:18:47 GMT
|
|
|
|
Post by Ken_Griffiths on May 8, 2017 13:02:08 GMT
Thanks zmaster, I see on that website it says this about the Cubeb Pepper: " Historically, cubeb berry was used to treat gonorrhea. It worked so well to fight the infection because it’s an astringent. That means it can fight some infections by killing germs. However, the modern advent of antibiotics has made cubeb berry a secondary treatment for gonorrhea. But today, you can still use it to treat your respiratory system and your digestive system." At last I am going to be cured! .....er...... I have had a bit of a cough for quite a while now. ha ha  |
|
|
|
Post by Ken_Griffiths on May 8, 2017 13:14:19 GMT
Actually this is my real problem:  Click to enlarge image. These are the estimated shipping costs to my City in the U.K.for a 1/4lb of the stuff. Plus I have to pay import tax on top of that. I wonder if Marion Kay sell it? I can add it onto my next import with them, if they do. I will see if I can get it a little closer to home first. Ken |
|
|
|
Post by mpmn04 on May 8, 2017 18:19:50 GMT
I thought my shipping was high, but yours is really high.  |
|
|
|
Post by ThePieMan on May 9, 2017 7:45:38 GMT
|
|
|
|
Post by ThePieMan on May 9, 2017 7:56:08 GMT
From Fuchs.de, www.fuchs.de/produkte/fuchs-cubebenpfeffer/It states that the pepper is characteristically sharp, with peppermint and citron aromas. Now, this pulls in so much of some of the old, ooooold commentaries where some people thought that the OR contained mint, or (more recently insisted) lemon pepper, of course the allspice, clove, nutmeg discussions. So, as you say Ken it might just be a damned good substitute for Allspice that also ticks some of those boxes that have bugged others and led them down the path of 15 herbs and spices and elements and anything else that tickles their fancy as something to put into the recipe along with the "11." Now, I'm guessing I've put waaaay too much into my current recipe trials, by mistake (I've got KG-69, 71 & 71a) on the block, along with a low pepper trial curtesy of Ken (Lets call it 70) but from tasting the raw spice so far, it definitely has a lingering sharpness and freshness to it. I'll have to see how it all cooks up of course, but I AM liking what I'm tasting, definitely looking forward to some experimental chicken today. Today, I also have some expert taste testers on board (my 10 y.o. son and is Soccer team mate) so we'll see what they think to. What makes them experts? They're Kids, simple.  I haven't yet looked at what ASTA says about it, but I'm guessing, not much, so standard tsp weight ay be interesting. Cheers. |
|
|
|
Post by Ken_Griffiths on May 9, 2017 10:17:05 GMT
Yes, I managed to buy some whole organic cubeb Peppercorns for just £3.75p and free delivery ... they're on their way.  Click to enlarge image |
|
|
|
Post by ThePieMan on May 9, 2017 10:28:04 GMT
Cubeban Pepper  Attachment DeletedFreshly Ground. For the purpose of recipe calculations, 1tsp = 1.42g +/- 0.003g (Non-ASTA) |
|
|
|
Post by zmaster on May 9, 2017 12:56:34 GMT
|
|
|
|
Post by ThePieMan on May 9, 2017 14:48:57 GMT
The Cubeb survives the cooking. it definitely leaves a lingering sensation on the tip of the tongue, aroma-wise it appears to disappear into the background so it doesn't dominate. Actually, all the current recipes I'm trialling at them moment appear to be well balanced, there is a good, chicken being fried smell throughout my house. The taste seems balanced with nothing jumping out saying look at me, except for salt saying, I'm here.
|
|
|
|
Post by Ken_Griffiths on May 12, 2017 9:57:28 GMT
|
|
|
|
Post by ThePieMan on May 13, 2017 7:26:45 GMT
Not bad. Its an interesting pepper, but sadly I don't think it was something available to CHS, unless its one of those commercially available only spices that we don't know about. Perhaps an email to MK might be in order?
|
|
|
|
Post by zmaster on May 13, 2017 12:06:39 GMT
|
|
