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Examples
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The wild subspecies, piper-itum, is sometimes collected from the countryside in southern Italy and Sicily, where it’s known as carosella and valued for its sharpness in meat and fish cooking.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The wild subspecies, piper-itum, is sometimes collected from the countryside in southern Italy and Sicily, where it’s known as carosella and valued for its sharpness in meat and fish cooking.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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