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Monday, June 26, 2017

PIMIENTA NEGRA WITH 14TH CENTURY RECIPE FOR PEPPER SAUCE


Pimeinta_2
Pepper getting ripe
(Piper nigrum)
Photo from: Pappadi

L. Piper nigrum, Ar. fulful, Heb. pelpil, Fr. poivre noir, Eng. black pepper. It originated from the Malabar Coast where the bays progressively collect green, yellow and mature corns. It was brought to Erez Israel after the expeditions of Alexander the Great. Due to the high cost of pepper, Jews substituted rocket for pepper when seasoning meat and at other times used vetch. They did use peppercorns to dispel halitosis. Women were allowed to put peppercorns in their mouths on the Sabbath.

The Arabs are credited with introducing black pepper to Spain. During the Middle Ages, it was called ‘black money’ as it was a means of exchange. In Barberry the majority of dishes were seasoned with black pepper, long pepper or African pepper. Pepper corns and the root were used medicinally to reduce fever and as an antiseptive, antibacterial and digestive. It was used with other specific herbs to stimulate the flow of blood when women aborted.

Stirring Pepper Sauce 
Photo by: Lord-Williams
[Castro. Alimentación. 1996:292; ES: Ibarra. Sep 1, 03; and ES: “Medicinal.” Sep 30, 02]

PEPPER SAUCE FOR CRANES WITH SAFFRON ADAPTED FROM ANÓN SENT SOVÍ #LXXXIIII QUI PARLA CON SE FFA PEBRADA A GRUES MEYS DE ZAFRA, p 120  

Ingredients

1 crane[1]

The Finished Dish with Sauce
Photo by: Lord-Williams

For the sauce:

½ tsp pepper
2 tsp mixed spices especially cloves[2]
½ tsp ground and diluted saffron
1 slice of toasted bread
½ c vinegar
1 c meat broth

Preparation

Roast crane on a spit

Mix the spices. Grind them with bread soaked in ¼ c vinegar. Heat the mixture and add the remainder of the vinegar and the broth.

Carve the crane and pour the sauce over it.


[1] Chicken was used instead.
[2] Other spices could be cinnamon, ginger and nutmeg.

ANÓN SENT SOVÍ #LXXXIIII 
QUI PARLA CON SE FFA PEBRADA A GRUES MEYS DE ZAFRA, p 120  





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