Hot Stuff (period Peppery) Unto durr al-jabal (and any others interested in Arabic cooking). I am a spicer, working on the period history of exotic spices. If you have information sources which call for a pepper other than Capsicum (chili, cayennne, red pepper) in a recipe for harissa, I would dearly love to know the details and the bibliographic info. I have found three African 'peppers' other than Capsicum, but have little information on their use (if any) in Arabic/Mediterranean cooking, although I do know that at least two of them were exported to the Mediterranean world in period. They are: Grains of Paradise (Aframomom melegueta), also known as Melegueta Pepper, and in Arabic as "jawz as-sirk" or "jawz al-shirk" (nuts of the association); as "gawz as-Sudan" (nuts of the Blacks); or as "tin al-fil" (elephant's ear). Ethiopian or Negro Pepper (Xylopia aethiopica), known in Arabic as "fulful as-Sudan" (pepper of the Blacks); or as "hab al-zelim" or "hab az-zalam" (I don't know the translation of this); or as a work variously rendered "kimba", "kumba", or "quanbah" (I think an African word originally). I have found this in translated Arabic books rendered as "black pepper", which is of course quite misleading, although a literal translation of "fulful as-Sudan". It is used in aphrodisiac preparations in those medical sources. Benin Pepper, Ashantee Pepper, or African Cubebs (Piper clusii or Piper guineense). I haven't yet found an Arabic name for this, or evidence that it was exported to the Mediterranean. The Portuguese discovered the source of the, in the area now Nigeria, in the late fifteenth century, and carried large quantities of it to Europe as a substitute for normal pepper. Any information that you, my lord, or anyone else reading this might have on the occurrence of these three spices, their use in cookery, etc., would be very gratefully received.