About Chef Glen L. Davis II Expertise I am familiar with a wide array of herbs/spices and techniques from around the world. I can answer questions about how to use spices/herbs, both classical and modern applications; I can also answer questions about substitution and application of herbs/spices.
Experience I Have worked as a chef for about 14 years and have written over 400 original recipes.
Organizations Virginia Chefs Association
Publications V.I.M.S. Sustainable Resources Symposium Cook Book 2004
The Free Lance Star
The Richmond Times Dispatch
Education/Credentials I attended J. Sergeant Reynolds CC where I majored in Culinary Arts and Hospitality Management.
Awards and Honors Virginia Chefs Association "Jr Iron Chef"
Question I was told this spice is really a peppercorn.
Why would an apple pie recipe call for this?
And if i can't find this locally what would be a good replacement?
Answer This is not a peppercorn, not even close. Actually this is the spice that the Romans used "like peppercorns" before they actually came across peppercorns in Madagascar. It has a flavor that is reminiscent of a slight wasabi and citrus (like key lime zest) essence accompanied by a "floral" characteristic. This spice goes well with fruit such as apples and I like to even eat them by themselves. There is no real "substitute" for this unique flavor profile. If you cannot find it locally there are some websites that carry it, the best I have come across is "Vann's".
