Casie Becker wrote:Can you identify aspects of the flavor that stand out to you?
Several plants in the United States are used also as pepper substitutes, such as Lepidium campestre, Lepidium virginicum, shepherd's purse, horseradish, and field pennycress.
Liz Hoxie wrote:One of the common names of vitex is 'Monk's Pepper", maybe that will help.
Because of the common names (Chaste Tree and Monk's Pepper), you may not want to try it.
geraint britton wrote:Satureja hortensis/montana. Summer/winter Savoury. Here in Italy it's called Erba Pepe....guess ...
Used lots with legumes (aids digestion) and is great for calming the itch of mosquito bites. A friend cooks her cabbage with guarana powder - I still haven't tried it out.
Deborah Farrington wrote:Have you tried Nastutium seeds? They were used in most of Europe as a pepper substitute. There are several dozen annual varieties. The whole plant is edible with peppery notes. Leaves, stems, flowers, seeds, roots. I think it would be hard to run out of uses.
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