PoorSucker Posted August 1, 2014 Share Posted August 1, 2014 Have anyone seen them in Thailand. Need for BBQ. http://en.wikipedia.org/wiki/Schinus_molle Link to comment Share on other sites More sharing options...
AyG Posted August 2, 2014 Share Posted August 2, 2014 Have seen them in mixed (black/white/pink) jars in Villa. If all else fails you could pick them out individually. Link to comment Share on other sites More sharing options...
cooked Posted August 2, 2014 Share Posted August 2, 2014 May one ask what is specialabout these, apart from the colour? Link to comment Share on other sites More sharing options...
meatboy Posted August 2, 2014 Share Posted August 2, 2014 May one ask what is specialabout these, apart from the colour? I was looking for those last week,better than any powered crap. Link to comment Share on other sites More sharing options...
AyG Posted August 2, 2014 Share Posted August 2, 2014 May one ask what is specialabout these, apart from the colour? The price. They're expensive. They're a totally different species, but have a light, pepper-like taste. Some people think they're useful for lighter dishes, such as fish, though personally I'd rather just put in less regular pepper if it were just a matter of taste. The only real advantage over regular peppercorns is the appearance. 2 Link to comment Share on other sites More sharing options...
PoorSucker Posted August 2, 2014 Author Share Posted August 2, 2014 May one ask what is specialabout these, apart from the colour? The price. They're expensive. They're a totally different species, but have a light, pepper-like taste. Some people think they're useful for lighter dishes, such as fish, though personally I'd rather just put in less regular pepper if it were just a matter of taste. The only real advantage over regular peppercorns is the appearance. http://www.thespec.com/living-story/2148161-make-it-tonight-pork-chops-with-mango-and-pink-pepper/ Link to comment Share on other sites More sharing options...
NamKAheng Posted September 13, 2014 Share Posted September 13, 2014 May one ask what is specialabout these, apart from the colour? The taste is different. I use different peppercorn for that reason, white Muntock, rose Baises, black Tellicherry, green Madagascar and Kampot green Cambodian. Some are not easy to find like green Cambodian outside of Cambodia. 2 Link to comment Share on other sites More sharing options...
nickmanchester2 Posted September 15, 2014 Share Posted September 15, 2014 ohhh come onnnn... just some normal ones will do Link to comment Share on other sites More sharing options...
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