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Old 08-20-2013, 12:11 AM   #11
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Oh I really like steak au poivre! I do it often. So easy, so fast, so good!
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Old 08-20-2013, 01:57 AM   #12
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Greg Who Cooks,
there is the problem that any flavor may be differently definded.
For example, about chilli:

1. I see in capsicum:
The name "pepper" came into use because of their similar flavour to the condiment black pepper, Piper nigrum...

2. In Russian the chili flavor is discribed by the word that can be translated as "sharp" or "incisive" but no "hot".

I have found out my pepper :)
Its name is Piper capense L.f. (wild pepper, african long pepper) and
it is absent in piper (genus)

Thanx to all for the discussion.
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Old 08-23-2013, 06:11 AM   #13
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Quote:
Originally Posted by taxlady View Post
Personally, I find that freshly ground black pepper does have some heat.
I concur!
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Old 08-23-2013, 02:41 PM   #14
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Quote:
Originally Posted by taxlady View Post
Personally, I find that freshly ground black pepper does have some heat. It is very noticeable in a steak au poivre. "Poivre" is black or white pepper. Piment" is French for capsicum.
If you don't believe it, chew a teaspoon of peppercorns for a few minutes!
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Old 08-23-2013, 06:43 PM   #15
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Quote:
Originally Posted by GotGarlic View Post
If you don't believe it, chew a teaspoon of peppercorns for a few minutes!
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