It is a wooden textured open shell with a black shiny round bead-like seed inside.
It has a strong smell and used mostly in mackerel curry in Goa. Only the outside shell is
added to the curry while cooking. The black seed is not used.
Florina
From: Agnelo Mascarenhas <[EMAIL PROTECTED]> Reply-To: [EMAIL PROTECTED] To: [EMAIL PROTECTED] Subject: [Goanet]spice Date: Wed, 8 Oct 2003 07:11:23 -0700 (PDT)
I have seen this spice a long time ago. I don't know it's name. the website gives it's Konkani term as 'teppal, tippal'.
a quotation from the webite: "In India, cooks sometimes use another relative of sichuan pepper with slightly larger capsules (Z. rhetsa = Z. limonella); its usage is mostly restricted to India's West coast (Gujrat, Maharashtra, Goa), where it is used for fish dishes."
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Zant_pip.html
agnelo
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