Comments on: Peppercorns…

By: Edward

Edward — Tue, 15 Mar 2011 14:09:23 +0000

Where can I buy pink peppercorns here in Quezon City?

By: Jaube

Jaube — Mon, 24 May 2010 15:00:03 +0000

yes please, i’ve been looking for pink peppercorns for quite some time now. please tell me where i can get some :)

By: Francis

Francis — Tue, 27 Oct 2009 11:48:09 +0000

is szechuan peppercorn available locally here in the philippines? i have been planning to cook recipes using szechuan peppercorn but i can’t seem to find them here in manila. thank you.

By: Vicky Go

Vicky Go — Mon, 11 May 2009 16:02:05 +0000

I love red/pink peppercorns – order them from Penzy’s Spices. Drop a few of them in marinated Danish blue cheese – delicious!

By: Gener

Gener — Thu, 07 May 2009 08:58:35 +0000

Corrine,
You were a victim of plausible advertisement with unique obiquitous spices “cuno” on a crystal clear bottles, they were actually more expensive than those you buy in carton or sachets, you simply paid for the bottle but not the content. Taste of its content maybe also at odd as you have to understand that they were “treated” for preserve purposes while those you can found on the open market were natural and mostly were new, so taste is much natural and better..

By: nick

nick — Wed, 06 May 2009 07:42:14 +0000

What’s the difference between peppercorns and pepperberry? I see it here in OZ and it looks the same.

By: Marketman

Marketman — Wed, 06 May 2009 00:51:57 +0000

Apicio, that is right, and the first time I saw mace, I was stunned by its incredibly unique shape and color… so different from the nutmeg it envelopes.

By: Apicio

Apicio — Tue, 05 May 2009 23:38:24 +0000

Isnâ€™t nature prodigious in that the exact same dried berries give an altogether different flavor profile when decorticated. Brings to mind the not so dissimilar relationship of mace to nutmeg.

By: corrine

corrine — Tue, 05 May 2009 13:19:34 +0000

Very interesting info. I bought a small bottle of different kinds of whole peppers in Whole Foods but when I grind them in a dish, I don’t taste anything different. I wonder why?

By: Marketman

Marketman — Tue, 05 May 2009 07:33:56 +0000

Robyn, thanks for that, I swear I learn something new every day on this blog. Was definitely not aware how much white pepper is used in Southeast Asian cooking! I had come across white pepper in Indonesia before, but haven’t cooked enough dishes to recognize its contribution spice wise… now I know better. To my knowledge, it isn’t a much used ingredient in Filipino cooking… but then again, we don’t tend to use as many dried spices in our food as our southeast asian neighbors.