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How to Identify Real Black Pepper: Simple Ways to Check at Home |

Learn how to identify real black pepper at home using simple methods. Find out the appearance, aroma, taste, and source of authentic black pepper. Check for certifications and labels. Use the FSSAI suggestions to test black pepper at home.

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Cabbages are in season, so here's how to make your own sauerkraut

Once you get the hang of making your own fermented cabbage, you'll never go back

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CNN Newsroom Live

divers discovered the ship in the 1960s and have already recovered items such as timber and figureheads. but this time, they found spices such as saffron, peppercorns, and ginger. >> to find spices like this in one assemblage is quite remarkable. if we look at the exotic spices, it's quite -- it's very unique. saffron particularly. >> researcher michael larsen says this is the only excavation area he knows about where archaeologists have discovered delicate saffron threads. his colleague says these spices could have come from the far east but remained well preserved in the frigid water. >> the baltic is strange. it's low oxygen, low temperature, low salinity, so many organic things are well preserved in the baltic where they wouldn't be preserved elsewhere in the world's ocean

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Anthony Bourdain Parts Unknown

moment ♪ ♪ heat of the moment ♪ name of the band is? >> keystone. >> keystone? >> yes. >> how long you've been playing together? >> around five years. five years. >> five years? >> all right, guys, here we go. adobo is in the house. >> yes. >> looking pretty. >> thank you, thank you! >> as one does, i dragooned the band keystone into lunch assuming, correctly, as it turned out, that one of these young punks would know how to make a good adobo. is there a single authentic adobo recipe or does everybody do it differently? >> everyone would stake claim to having the best adobo, but the basic ingredients i think will remain the same. so, it's garlic, pork. we can now add the chicken, vinegar, peppercorns, bay leaf,

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Stanley Tucci Searching for Italy

>> oh my god! if one goes to heaven this is probably it. alright let's go get some. we're homing in on the cold cuts. >> mortadella. >> mortadella? one can't have too much mortadella in this life. this city has always been a multicultural melting pot and this finely-ground pork sausage definitely has some german influences cooked into it. >> two hundred grams. >> two hundred grams, yeah which is a lot but... i'm starving, you're starving too. >> i'm starving. spiked with peppercorns and pistachios, mortadella is also beautifully bejeweled with white polka dots of sweet fat from pigs'throats. back in the 17th century mortadella became one of the earliest protected products with an official decree from the church outlining the recipe and ingredients. >> ciao, buongiorno. >> buongiorno. this osteria dates back to the 15th century. >> really? >> you could buy wine but not food. so it was only to meet people. they play cards they talk about politics.

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Anthony Bourdain Parts Unknown

>> is there a single authentic adobo recipe or does everybody do differently? >> everybody would claim to have the best adobo but the best ingredients would remain the same. so it's garlic, pork, we can now add the chicken, vinegar, peppercorns, bay leaf, soy sa sauce. >> this adobo is amazing is really, really good. >> thank you. >> where did you learn to cook this? >> i learned from my mom. >> the answer as always who makes the best adobo? mom makes the best. >> that would be the safest answer. >> alright mom. >> adobo feeds people. >> what else do a filipinos like? >> they are hospitable, everybody does the same, they don't have to be in tune but they like to sing and want to sing. >> would been listening to music

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Anthony Bourdain Parts Unknown

right has got it all. oh, that is so good. a perfect balance of stuff going on in here. i just love this dish. >> i will tell you, the spiciness makes me already feel like i am drunk, kind of. >> really? >> yeah. >> are you high, man? you look high. >> i am. >> [ laughter ] >> but i like it. >> if you ever have a hangover, this will scare the evil right out. >> it is prepping me for a drinking night. >> the glory of france. >> [ laughter ] shut up! >> it's on the shoulders. green peppercorn fish, served in a simmering that of seasoned fish broth, laced heavily with fresh szechuan peppercorns and finish off with a heavy poor of heavy hot vegetable oil.

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Anthony Bourdain Parts Unknown

>> it is something to be -- on the table. >> not here, it is perfectly okay to be -- at the table. that is perfectly acceptable. it's going to be a wild week. >> yes, i have a sense of that. >> here is something they talk about a lot within szechuan when discussing food, two elements of labor personified by two ingredients, they are integral to so much of the cooking around here. this szechuan peppercorn known for its flowery aromatic flavor, tingly mind arranging and mouth numbing effects, a phenomenon. and the spicy chili peppers like our ching chow, or the heaven chilly, providing the pure heat, so you imagine, she will be tormenting you with clamps, provided by the pleasantly deranged peppercorns would be like the naughty nurse with ice cubes. >> ♪ ♪ ♪

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Anthony Bourdain Parts Unknown

i think that's the most numb that you will feel. >> it will be a challenge for me. >> any second, that perfect hair will burst into flames. >> that's good. >> i love the food here. how did that feel? >> [ laughter ] it changes you physically, like i feel like my face is changing. like, my eyes are in a different position. >> you better look at yourself in the mirror, man. >> slow down, don't rush. >> slow down, those peppercorns are awesome. >> holy cow, well. >> [ laughter ] >> is this guy going to survive or what? >> ♪ ♪

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Stanley Tucci Searching for Italy

>> i don't think so because i dressed like a normal guy, my hair is disastrous. [ laughter ] >> i can't help thinking this dashing italian is too modest. but, it is lunchtime, and he knows the best deli in town, so i am saying nothing. >> oh my god. if one goes to heaven, this is probably it. >> let's go get some. we are honing in on the cold cuts. one can't have too much in this life. this city has always been a multicultural melting pot and is finally ground pork sausage definitely has some german influences cooked into it. 200 grams? >> yes, which is a lot, but i am starving, you are starving too. >> spiked with peppercorns and pistachios, portobello is also beautifully bejeweled with white polka dots of sweet fat

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