In her book on Sichuan cooking Fuchsia Dunlop freqentlly lists Turkish peppers or long green Turkish peppers in her ingredients, but these are not mentioned in her discussion of peppers or in her index. What are they? and what is a substitute? And if she simply refers to Turkish pepper does she mean a dried product? My only association for Turkish pepper is Aleppo, which is only available in dried red crushed form as far as I know. Thanks for enlightening me, ( @liuzhou!)
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In her book on Sichuan cooking Fuchsia Dunlop freqentlly lists Turkish peppers or long green Turkish peppers in her ingredients, but these are not mentioned in her discussion of peppers or in her index. What are they? and what is a substitute? And if she simply refers to Turkish pepper does she mean a dried product? My only association for Turkish pepper is Aleppo, which is only available in dried red crushed form as far as I know. Thanks for enlightening me,( @liuzhou!)
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