Explore: Cookery (pepper)

most expensive Roman cookery". Pepper was so valuable that it was often used as collateral or even currency. The taste for pepper (or the appreciation

The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its

Madhur Jaffrey's Indian Cookery. BBC. pp. 7–10. ISBN 978-0-563-16491-3. Pratt J. "Chili recipes". BBC Food. "Dahon ng Sili (Chili pepper leaves)". Tribo ความสุขบนเตียง

Assam, India. Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, north east Indian, Tibetan, and Bhutanese cookery of the Himalayas.[citation

Padrón pepper, also called Herbón pepper, is a landrace variety of pepper (Capsicum annuum) from the municipality of Padrón in northwestern Spain (mainly

that, in modern cookery, a new spice could be used in place of the historic ground black pepper. In Hungary, paprika may replace pepper on the dinner table

originates from the Tamil words miḷagu (மிளகு 'black pepper'), and thanneer (தண்ணீர், 'water'); literally, "pepper-water". It is related to the dish rasam.[citation

with a recipe for "a Currey the Indian Way" in Hannah Glasse's The Art of Cookery Made Plain and Easy. Anglo-Indian cuisine was documented in detail by the

stew distinctively Philadelphia pepper pot. However, not all recipes call for it; Esther Levy's Jewish Housekeepers' Cookery Book, published in 1871, calls

whole); it imparts a pungent, black-pepper-like flavor with hints of citrus. It is also known as melegueta pepper, Guinea grains, ossame, or fom wisa