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Speaker 1: Hello, and welcome to food Stuff. I'm Annie Reeve and

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Speaker 1: I'm Lauren vocal Bam, and today we're talking about peppercorns. Yes,

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Speaker 1: black pepper kind of mostly yeah, mostly ish. Lately, I've

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Speaker 1: I've been thinking a lot about black pepper in a

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Speaker 1: weird way. In a weird way, yes, very strange. No,

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Speaker 1: I was just curious about how almost every recipe I

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Speaker 1: feel like calls for salt blapper black pepper. Yeah. I

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Speaker 1: just got to wondering why, and I think we do

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Speaker 1: kind of get to the bottom of it. We do.

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Speaker 1: We do. Yeah, In in my household, we so frequently

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Speaker 1: run out of black peppercorns because we we have a grinder.

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Speaker 1: We so frequently run out that. Like, I've gone through

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Speaker 1: several tins of white pepper because I have, for some reason,

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Speaker 1: just this enormous of ground white pepper in my I

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Speaker 1: don't know. I guess I'm just a mystery. Yeah, it's

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Speaker 1: like ginger, like sometimes you just buy I don't know,

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Speaker 1: you don't know. I did accidentally buy. Yeah, I can't

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Speaker 1: even guess how much it is. I bought garlic powder

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Speaker 1: from Amazon Prime and apparently the only ship in the

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Speaker 1: size that's um you can't see it, but it's bigger

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Speaker 1: than my head. So I have garlic powder probably for

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Speaker 1: the next year or so. It's good to have plenty.

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Speaker 1: You're yeah, yes, yeah, I suppose so rich in garlic powder. Yes,

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Speaker 1: I'm not rich in many ways, but I am rich

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Speaker 1: with garlic powder. But anyway, pepper, Yeah, what is it?

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Speaker 1: Peppercorns are the fruit and seed of a tropical climbing vine.

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Speaker 1: The piper nigram dry him out, grind him up, but

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Speaker 1: him in everything. They'll add a spicy hut pike andt

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Speaker 1: flavor experience. That's a pretty good description, Lauren. Thank you.

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Speaker 1: There's any company out there that needs a description for

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Speaker 1: their pepper products, I think Lauren just wrote it for you.

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Speaker 1: Call me all rights reserved. Black pepper is native to

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Speaker 1: a southwestern Indian province called Coral and other parts of

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Speaker 1: southeast Southeast Asia like Malaysia, Thailand, and Vietnam. Most pepper

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Speaker 1: production falls between twenty degrees north and twenty degrees south

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Speaker 1: of the equator. It likes the tropical wet climate, cannot

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Speaker 1: stand freezing temperatures, and as we mentioned, um, we're mainly

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Speaker 1: going to be talking about black pepper today, but there

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Speaker 1: are other types as you might guess there's green, there's white,

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Speaker 1: there's a long for black pepper. You you pick the

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Speaker 1: fruit when they're mature but still green, not not fully

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Speaker 1: ripe yet. You dry them, during which they oxidize and

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Speaker 1: may very lightly ferment. They'll wrinkle up, turn from green

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Speaker 1: to black and presto peppercorns and all their floral pike

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Speaker 1: and pungent spicy glory. Green pepper is harvested even before

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Speaker 1: black pepper, when the fruit is not yet fully grown.

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Speaker 1: You pickle or otherwise preserve these and then eat them whole,

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Speaker 1: cooked in two dishes, more like a nut or a

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Speaker 1: vegetable than a dry spice. White pepper is made by

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Speaker 1: letting the fruit mature on the vines until it's red

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Speaker 1: and ripe, and then harvesting and soaking them in water

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Speaker 1: to let the fruit ferment for up to two weeks.

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Speaker 1: Does this mean bacteria? Bacteria poop? Then the flesh of

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Speaker 1: the fruit will fall away, and then you dry and

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Speaker 1: grind up the white seeds. It's a little bit stronger

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Speaker 1: white pepper than black pepper, and can have flavors that

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Speaker 1: developed during the fermentation process, including sort of like funky

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Speaker 1: or cheesy notes. Long pepper is a different species Piper longum,

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Speaker 1: and it's a it's a clustered spear of smaller berries

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Speaker 1: that all dry up together and are sold whole. A

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Speaker 1: listener sent to some once. Oh yeah, yeah, yeah. They

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Speaker 1: were favored by ancient romans over around peppercorns and are

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Speaker 1: a little bit more bitter. Um. They actually remind me

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Speaker 1: of like Acnastora bitters a little bit. Um. There's there's

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Speaker 1: something again, floral and almost Christmas e in there to

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Speaker 1: my palette. And yes, I went into my kitchen and

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Speaker 1: nod on a long peppercorn while I was writing this

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Speaker 1: last night. Oh, I was hoping it was night. I

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Speaker 1: was hoping it was like the montage in a movie

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Speaker 1: with the main character can't sleep. Oh yeah, no, of

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Speaker 1: course this is like one in the morning. Excellent, excellent. Um.

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Speaker 1: Piper nigram and Piper long ghum are not closely related, however,

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Speaker 1: to chili peppers or two sash one peppers or two

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Speaker 1: pink peppercorns, all of which do have a similar effect

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Speaker 1: on the palette, but which come from different plant families.

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Speaker 1: The pepper and pepper spray also is not from up

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Speaker 1: piper nigrain, but rather from chili, peppers, and capsicum. Yes,

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Speaker 1: this was a question I had recently, Yeah, and Lauren

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Speaker 1: answered it for me right there. Thank you, Lauren. That

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Speaker 1: effect that peppercorns have, Yes, Pepper's main active ingredient is piperine.

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Speaker 1: It's a stimulant and and irritant of nerve endings in

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Speaker 1: both your mouth and your nose, which is why pepper

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Speaker 1: feels hot on the tongue and lips and can make

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Speaker 1: you sneeze when you breathe it in through your nose.

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Speaker 1: Research has also found twenty five other key pungent and

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Speaker 1: tingling phytochemicals in pepper. Tingling chemicals, tingling, my goodness, narrow

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Speaker 1: Is it just me the pepper? Is it just the

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Speaker 1: photo chemicals? Could be anything. One of those is rotundone,

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Speaker 1: which is also responsible for the peppery flavors in wines

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Speaker 1: um and how it's grown. So okay, I guess that

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Speaker 1: maybe at the top of the so I should have

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Speaker 1: explained what a pepper plant looks like. Um Pepper vines

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Speaker 1: for cultivation grow to about three feet or or nine

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Speaker 1: meters long, and they're they're growing on either trellis is

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Speaker 1: um or other support plants to various crop trees stuff

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Speaker 1: like that. And Um, the flowers and then the berries

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Speaker 1: grow in these kind of clustery spears that look a

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Speaker 1: little bit like like miniature grapes. Um, they grow green

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Speaker 1: and then color red as they ripen. The leaves and

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Speaker 1: berries aren't really bothered by pests because they're so pungent,

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Speaker 1: but the roots are subject to a few pests and

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Speaker 1: diseases when you're when you're growing them. Um, they're harvested

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Speaker 1: by hand, often by small scale farmers who tend to

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Speaker 1: sell them to larger farms or collectors who then sell

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Speaker 1: them to big distributors and exporters. And unfortunately, these strata

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Speaker 1: of labor mean the big companies like for example, A V. T. McCormick,

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Speaker 1: are not directly responsible for either a farm labor conditions

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Speaker 1: only like supplier and processor conditions, or be farmer's income. Um.

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Speaker 1: There are some fair trade initiatives in place, but according

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Speaker 1: to a report in The Ecologist, the big companies don't

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Speaker 1: always separate out fair trade pepper coins from nonfair trade

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Speaker 1: when they received these batches from suppliers. So it's hard

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Speaker 1: to know what you're getting unless you really do your homework,

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Speaker 1: like crazy hard. Yeah, that is unfortunately true for a

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Speaker 1: lot of not only foods, but particularly I find spices. Yeah,

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Speaker 1: some pepper, corn numbers, some things. I read called pepper

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Speaker 1: the world's most used spice, and it once made up

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Speaker 1: seventy per cent of the international spice trade. In Vietnam

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Speaker 1: was the largest producer of pepper, exporting about one thirty

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Speaker 1: five thousand tons valued in the nine hundred million dollar range.

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Speaker 1: That same year, Americans consumed about twenty seven thousand tons

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Speaker 1: of black pepper. However, pepper can be a volatile market,

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Speaker 1: which is almost a pun about volatile calm. Anyway, in

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Speaker 1: the twenty prices per kilo of pepper dropped by in

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Speaker 1: like just a few years, and prices are backups since then.

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Speaker 1: But it is apparently one of the least predictable commodities. Huh.

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Speaker 1: The history of the pepper is also a little bit volatile,

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Speaker 1: that is true. And we'll get to that as soon

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Speaker 1: as we take a quick break for a word from

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Speaker 1: our sponsor, and we're back. Thank you, sponsor, Yes, thank you.

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Speaker 1: All right, some pepper history history, pepper throughout pepper so close.

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Speaker 1: We're making the almost puns today. We're working towards it.

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Speaker 1: Archaeological evidence discovered in India indicate that the pepper was

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Speaker 1: around in the area by two thousand BC. Historians are

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Speaker 1: fairly certain pepper was traded even back then, but one

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Speaker 1: thing they do know for certain is that sometime around

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Speaker 1: black peppercorns were stuffed in the nostrils of Ramsey's The

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Speaker 1: greats mummified body. Yeah, there you go. Pepper was a

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Speaker 1: part of the Chinese diet by second century b C,

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Speaker 1: and traders from southern Arabia pretty much monopolized the spice

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Speaker 1: trade as far back as one thousand b C, which

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Speaker 1: we briefly touched on in our Cinnamon episode. And like

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Speaker 1: we talked about in that episode, these traders loved to

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Speaker 1: tell tales, tall tales about how difficult spices were to

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Speaker 1: procure to discourage competition. Pepper was no different. To get

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Speaker 1: to a pepper pit, you we're going to have to

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Speaker 1: go through a dragon first. Yes, dragons are real, um,

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Speaker 1: and the guard dragon pits with pepper in them. You

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Speaker 1: heard it here first, Um, here's another pepper myth created

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Speaker 1: by traders. Quote. In order to harvest the pepper, the

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Speaker 1: trees have to be burned, driving the poisonous snakes away,

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Speaker 1: and in the process turning the originally white fruit. Yeah,

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Speaker 1: I wouldn't want to mouse with that. Now. Ancient Greek

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Speaker 1: and Roman records mentioned pepper, though through perhaps three or

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Speaker 1: so it was considered best used as an antidote, not

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Speaker 1: food stuff. According to Theophriestus HM, the first century CE

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Speaker 1: Roman cookbook at Pikios called for the spice and four

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Speaker 1: fifths of its recipes. Yeah, it was used particularly to

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Speaker 1: flavor meats that were dried or salted. Emperor Marcus Aurelius

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Speaker 1: excused imported black pepper from customs tax. But you know

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Speaker 1: who wasn't on board, Our good friend Plenty, the elder Pliny, Yes,

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Speaker 1: what are you doing? He wrote? Whereas pepper has nothing

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Speaker 1: in it that complete as a recommendation to either fruit

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Speaker 1: are berry. It's only desirable quality, being a certain pungency.

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Speaker 1: And yet it is for this that we imported all

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Speaker 1: the way from India exclamation point. It's incredulity from Plenty,

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Speaker 1: he was not having it, apparently not yet imported from India.

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Speaker 1: Rome did, and when the Visa goth laid siege to

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Speaker 1: the city and four Tennessee, along with gold, silver and silk,

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Speaker 1: Rome offered three thousand pounds of pepper to get them

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Speaker 1: to back off. But it didn't work, No, not at

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Speaker 1: I'm sure they were tempted by the pepper. Along these lines,

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Speaker 1: Emperor Theodosius the third is said to have sent a

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Speaker 1: bail of pepper to Attila, a bail of pepper of

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Speaker 1: the haunt fame um and historians think that as much

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Speaker 1: as folks did love pepper, um, a lot of these

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Speaker 1: large gifts of peppercorn's must have been more symbolic than

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Speaker 1: anything else, as they would have gone stale before they

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Speaker 1: could have possibly been used. Um. Pepper does have a

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Speaker 1: strong flavor, so it might have been considered symbolic of

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Speaker 1: of power and aggression and virility. That's right. Rome wasn't

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Speaker 1: the only European country that doug pepper. English King Ethelred

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Speaker 1: the second demanded ten pounds of pepper as a sort

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Speaker 1: of tax before he'd allowed German spice traders conduct any

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Speaker 1: business in London and tent centries. Ce. In eleven a

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Speaker 1: d c. A Pepper's Guild was founded in London that

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Speaker 1: would eventually become the Grocer's Company. These first pepper's functioned

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Speaker 1: at first like the spice versions of alchemists at apothecaries

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Speaker 1: with later And there's a spice girl's joke in there somewhere.

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Speaker 1: I know it. I just didn't have time to write it,

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Speaker 1: but it's there, the spice versions of themselves. Yes, Marco

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Speaker 1: Polo observed a whole bunch of pepper when he arrived

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Speaker 1: at Java in twelve AD c. And control of the

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Speaker 1: pepper trade routes fragmented during medieval times, with Muslim traders

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Speaker 1: maintaining control over the Middle leg. But once the spices

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Speaker 1: reached the Mediterranean, Italian city states like Venice took over

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Speaker 1: four hundred tons of pepper a year was going through

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Speaker 1: Venice by fifteenth century, which merchants marked up, speaking of

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Speaker 1: overt of all value that entered. Another Italian city state, Genoa,

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Speaker 1: was due to pepper by the fourteenth century CE. Because

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Speaker 1: of the distance involved shipping pepper was very expensive to

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Speaker 1: this day, pepper expensive is a phrase in Dutch and

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Speaker 1: in French. Pepper was mentioned in dowries, ransoms and fines

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Speaker 1: of the times. Wow, you could pay for lots of

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Speaker 1: stuff in pepper to get a handsome note and it

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Speaker 1: says it's like give me some pepper, give me to

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Speaker 1: leave tin bounds of pepper or else. Yeah, you'll never

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Speaker 1: see never see him again. Oh my goodness. Wow, so

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Speaker 1: expensive was pepper and a lot of spices. At the time,

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Speaker 1: it was one of the things European explorers were hoping

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Speaker 1: to find when they set off in search of new worlds.

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Speaker 1: Columbus good Gravy Areas again brought back what he thought

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Speaker 1: was loads of pepper from West Indies, only to find

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Speaker 1: on his return he'd actually been transporting the unvalued chili peppers.

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Speaker 1: Port Columbus won't, won't. Portuguese explorer Vasco da Gama embarked

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Speaker 1: on a mission from his king to find quote Christians

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Speaker 1: and spices. He seemed to have succeeded, and Portugal overtook

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Speaker 1: the rest of the world to control the spice trade

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Speaker 1: by the fifteen hundreds. They lost about a third of

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Speaker 1: their trade chips along the way, though, But hey, you

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Speaker 1: gotta get some of that sweet, sweet, our, savory savory pepper. Yeah,

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Speaker 1: and get something. They did too, to the tune of

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Speaker 1: two million kilograms of pepper from India imported annually. But

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Speaker 1: Portugal slowly lost control of the trade to the Dutch

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Speaker 1: and the sixteenth and seventeenth centuries, particularly in the big

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Speaker 1: spice colonies that didn't last too long though, and the

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Speaker 1: British you served control from the Dutch with the British

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Speaker 1: East India Company. It was around this time, though, that

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Speaker 1: pepper lost a bit of its economic punch with the

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Speaker 1: discovery of chili peppers, which apparently did not go unvalued

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Speaker 1: for fore times change. But pepper didn't stay down for long.

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Speaker 1: It made a comeback with the help of King Louis,

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Speaker 1: the fourteenth royal chefs. The king was a bit persnicty

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Speaker 1: when it came to food, and he preferred very little seasoning,

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Speaker 1: very little, to the point that he forbade the use

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Speaker 1: of spices outside of salt, pepper, and parsley. That's it

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Speaker 1: once again, this royal food preference spread from the aristocracy

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Speaker 1: and from there to anyone could afford it, people trying

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Speaker 1: to emulate royalty. And this helps lead salt and pepper

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Speaker 1: being to the two spices you're pretty much guaranteed to

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Speaker 1: find on tables in the West because one king was

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Speaker 1: very particular about his diet. It makes so much strange sense,

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Speaker 1: I know, right, yeah. Uh. Starting in Salem, Massachusetts, became

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Speaker 1: the seat of a multimillion dollar pepper trade, that's when

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Speaker 1: one captain Jonathan Carnes found a route to the island

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Speaker 1: of Sumatra in present day Indonesia, thus bypassing the whole English, Dutch,

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Speaker 1: etcetera mess, and he successfully brought a cargo of pepper

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Speaker 1: back home at a seven percent return on investment worthsome

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Speaker 1: one point five million dollars or so in in today's money.

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Speaker 1: Is quite the pepper trade. Yeah. Um. He managed to

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Speaker 1: make one more voyage before other Salem shipmasters discovered his route,

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Speaker 1: kickstarting decades of hugely profitable, if hugely dangerous pepper business.

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Speaker 1: There was apparently a a lot of like pirrating and

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Speaker 1: kidnapping and ransoming around and on Sumatra um, but the

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Speaker 1: pepper trade through Salem was nonetheless really huge um. There

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Speaker 1: there captains and traders formed the Salem East India Marine

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Speaker 1: Society and exported their pepper through the United States but

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Speaker 1: also throughout Europe, and expanded their trade to other products,

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Speaker 1: including curiosities a k a. Artifacts, riding the wave of

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Speaker 1: like popular Asian exoticism that was happening in the eighteenth

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Speaker 1: century or nineteenth century rather sorry um, and these from

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Speaker 1: all over Indonesia, India and China. The first live elephant

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Speaker 1: in America stepped ashore in Salem. Really um. All of

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Speaker 1: this made Salem the wealthiest city per capita in the

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Speaker 1: United States by the early eighteen hundreds. Salem City seal

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Speaker 1: still bears the image of a native Sumatran along with

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Speaker 1: the Latin for to the farthest port of the rich East.

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Speaker 1: I did not know this, I know, right, uh um.

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Speaker 1: And they would hold the trade until the eight teen forties,

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Speaker 1: when a whole number of factors like the like a

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Speaker 1: bunch of destruction to their ships from the War of

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Speaker 1: eighteen twelve and a trade competition from larger cities harbors

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Speaker 1: that had better rail routs leading inland like a New

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Speaker 1: York City in Boston, would decrease the profitability of their

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Speaker 1: pepper trade. And as with many spices, this widespread competition,

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Speaker 1: along with a bunch of collaboration from the farmers and

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Speaker 1: suppliers and the places where pepper was grown to to

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Speaker 1: increase their their crops, would turn pepper from a luxury

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Speaker 1: to an everyday affordability in the mid eighteen hundreds. Yep,

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Speaker 1: and now it's everywhere. You get it for free in

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Speaker 1: in little knife and fork plastic packets. Yeah, just in

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Speaker 1: case emergency, emergency pepper. You never know. I really want

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Speaker 1: to try that sneeze thing. Now, that was another big

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Speaker 1: question I had. That was really true. Yeah, and it'll

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Speaker 1: totally make you sneeze. Um, and it has a few

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Speaker 1: other medical uses than just making you sneeze. It does.

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Speaker 1: We will get to those after one last quick break

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Speaker 1: for a word from our sponsor, and we're back. Thank you, sponsor, Yes,

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Speaker 1: thank you. Pepper has been used medicinally, and I can

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Speaker 1: hear you're surprised from here, No way, I can um, including,

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Speaker 1: according to the Encyclopedia Britannica, for flatulence relief and to

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Speaker 1: simulate gastric secretions. Yeah. Sure, that's very nice way of

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Speaker 1: putting it. Throughout history, various types of pepper have been

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Speaker 1: used to treat things like hernia's, heart disease, joint pain,

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Speaker 1: eye infections, excess flynn, constipation, and diarrhea. Also flew by grains, anxiety, depression,

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Speaker 1: gastric worms strepped throughout coma, colera, boils, night blindness, epilepsy,

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Speaker 1: tooth decay, hepatitis, and syphilis coma. They're trying to get

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Speaker 1: you to sneeze out of the cone. I think so. Yeah,

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Speaker 1: But the smelling salts. Oh. And also we can't forget

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Speaker 1: it was thought to elevate virility. Everything's an aphrodisiac, oh,

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Speaker 1: including spam. Yes, I can't believe we didn't discover this

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Speaker 1: in our episode. I just I just moved. I just

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Speaker 1: moved bodily back away from the microphone in shock. Okay, Um,

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Speaker 1: that's a great listener mail that I look forward to reading. Um.

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Speaker 1: Back to pepper. Modern ly, UH piperine, which is UH

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Speaker 1: that that key ingredient in pepper, has been investigated for

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Speaker 1: some of those potential medical uses that have been floating

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Speaker 1: around in traditional medicine for literal ages and in various

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Speaker 1: human studies. Piperine has indeed been found to have anti inflammatory,

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Speaker 1: anti carcinogenic, anti asthmatic, antioxidant, and even anti diabetic effects,

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Speaker 1: among others. But unfortunately, UH pipeline is only slightly soluble

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Speaker 1: in water, so it's not readily bioavailable to ourselves. It's

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Speaker 1: hard for our bodies to use, and research is ongoing

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Speaker 1: about its possible medicinal uses and better ways for our bodies.

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Speaker 1: Tip to get at it um, which involves like nanoparticle

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Speaker 1: encapsulation and matrices of lipids, which is pretty great. That

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Speaker 1: is excellent. It's also been shown to inhibit the growth

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Speaker 1: UH pepper in general. Pepper has also been shown to

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Speaker 1: inhibit the growth of some of the microbes that lead

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Speaker 1: to food spoilage, which make it indeed a worthy culinary ingredient,

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Speaker 1: especially during humanities long history pre refrigeration for for meats

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Speaker 1: and stuff like that. And pepper is also currently being

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Speaker 1: investigated for some of its terpenes, which are these flavor

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Speaker 1: compounds that bind with receptors in the brain that may

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Speaker 1: interrup act with other drugs like cannabis to help lesson

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Speaker 1: unwanted effects, such as in the example of cannabis anxiety. MM. Yeah,

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Speaker 1: I saw that a note in the outline before you

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Speaker 1: filled it out, and I was very intrigued. I think

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Speaker 1: it just said weed anxiety. It was one of the

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Speaker 1: things that popped up when I was researching. I was like,

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Speaker 1: all right, pepper, people are on the case. People are

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Speaker 1: on the case. That's also a little bit of an

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Speaker 1: episode preview. We've had it in another few weeks, not

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Speaker 1: extremely soon, and another month or so we're we're plotting

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Speaker 1: an episode about about edible yes of the weed variety indeed. Um,

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Speaker 1: So that's that's Pepper and a little A side note

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Speaker 1: is my neighbor's next door they were named Their dog

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Speaker 1: was named Pepper. Yeah, and I totally forgot at it

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Speaker 1: in this whole episode. I keep thinking about every time

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Speaker 1: we see you think about the dog. Oh he was

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Speaker 1: a sweetheart. You got hit by a car, but yeah,

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Speaker 1: really emotional roller. That was the end. He was very sweet.

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Speaker 1: Oh that's nice, and I'm I'm discovering because they have

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Speaker 1: another friend I mentioned in Garlic. Their dogs named garlic,

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Speaker 1: So maybe spices are good good pet names. Definitely send

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Speaker 1: us pictures of your pets if they're named after food items. Yes,

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Speaker 1: I mean send us pictures of your pets anyway, Like

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Speaker 1: I just want to look at pets all day, so

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Speaker 1: I still think about that. The picture of the it's

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Speaker 1: not an iguana the lizard was excellent. Yes, yes, anyway,

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Speaker 1: speaking of sending us things, Let's go on to listen

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Speaker 1: nice finish. We stuck the landing on that one. Richard wrote,

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Speaker 1: I recently listened to your podcast on Takeaway, and my

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Speaker 1: fellow listeners story of eating a cupcake wrapper reminded me

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Speaker 1: of an embarrassing tale from not too long ago. I

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Speaker 1: was at a fancy Nepalese restaurant with some of my

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Speaker 1: coworkers and bosses a couple of years ago. At the

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Speaker 1: end of a very spicy and very garlicky meal, the

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Speaker 1: waiter brought around this dish with these coin size decorated

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Speaker 1: discs that looked like mints. I instantly grabbed one, and

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Speaker 1: a second later, to my horror, I felt an explosion

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Speaker 1: of soapiness and fluff in my mouth. Another second later,

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Speaker 1: the waiter came around and poured hot water over the

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Speaker 1: mints in the dish and replicated that explosion on the table.

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Speaker 1: They were hand towels. As I spatted out, I was

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Speaker 1: equally embarrassed and amazed that a hand towel could be

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Speaker 1: compressed to that size. Thankfully, I was at the end

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Speaker 1: of a long table with a beer fuel discussion going

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Speaker 1: on at the other end, so I escaped with only

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Speaker 1: a third of the group laughing at me. That's a

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Speaker 1: pretty good rate, and I suppose my breath was very

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Speaker 1: fresh in the end. I think that happens in some

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Speaker 1: Melissa McCarthy movie. It might have been spy. I don't

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Speaker 1: know there's a movie where somebody eats the hand towel.

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Speaker 1: I've never definitely never seen that. Yeah, it's beautiful. I've

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Speaker 1: never seen that type of hand towel. That's that's fascinating.

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Speaker 1: I know. I this is a cautionary tale. Just be aware,

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Speaker 1: be sure it's mint where you put it in your

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Speaker 1: check first. Observe other people, see what they do. Um

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Speaker 1: Daniel wrote in on Facebook about our mushroom episode. I

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Speaker 1: am from the land of rice and biscuit and gravy, Arkansas,

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Speaker 1: but I'm currently living in bus I think that's how

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Speaker 1: you say it, a city in former East Germany near

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Speaker 1: the Polish border. Last Christmas season, the university had a

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Speaker 1: presentation from a guest professor about how mushrooms may have

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Speaker 1: played a role in Christmas becoming what it is today.

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Speaker 1: As the story goes, tribes living in Siberia hundreds of

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Speaker 1: years ago lived in huts half buried with round tops

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Speaker 1: and holes at the top center to form a sort

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Speaker 1: of chimney, and one would have to use a ladder

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Speaker 1: to come down into these huts. At one point, after

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Speaker 1: realizing the famously Christmas e red and white Amanita muscaria

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Speaker 1: mushrooms were both strongly hallucinogetic but also highly toxic, Shamans

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Speaker 1: would apparently use the digestion process to filter out the

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Speaker 1: toxins by feeding the mushrooms too captured reindeer. The toxins

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Speaker 1: would be absorbed during digestion, but the hallucinogenic elements would

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Speaker 1: be allowed on and finally paid out. The reindeer, after

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Speaker 1: having paid, would unfortunately then die due to the toxins.

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Speaker 1: At this point, groups of men down in the huts

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Speaker 1: would await the hallucinogen and one man would retreat down

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Speaker 1: into the huts down the ladder from the chimney with

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Speaker 1: the gift of mushroom extract for a nice hallucinogenic experience

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Speaker 1: for all, free of that pesky side effect of death.

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Speaker 1: Some say this is likely where the idea of flying

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Speaker 1: reindeer came from, hallucinating men amidst reindeer rich lands of Siberia.

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Speaker 1: From here, it was said that parts of this association

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Speaker 1: with the mushroom somehow spread and fused with the Christmas,

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Speaker 1: of the decreasingly Christian associated holiday in different countries. I've

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Speaker 1: also read that some shamans would sacrifice themselves as the

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Speaker 1: talks and filters in some cases for such events as

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Speaker 1: an additional mushroom fun fact. This time about mushroom foraging

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Speaker 1: slash hunting. I was amidst various forest areas in the

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Speaker 1: Czech Republic with a friend of mine from there, and

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Speaker 1: he coached me a bit on mushroom gathering from what

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Speaker 1: he had learned with his mother and grandmother. No worries,

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Speaker 1: We didn't eat anything, and there were at least a

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Speaker 1: dozen families outgathering mushrooms on a late Sunday with kids

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Speaker 1: and friends carrying bags full of fines. This forest was

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Speaker 1: particularly full of the red Amanda muscaria I mentioned earlier,

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Speaker 1: which was disconcerting with all the children about. But apparently

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Speaker 1: that's the first one they learn for good reason. Of course,

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Speaker 1: over time, lots and lots of instance of mushroom poisoning

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00:28:06,760 --> 00:28:09,600
Speaker 1: was a thing, either due to poor identification or just

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00:28:09,720 --> 00:28:13,200
Speaker 1: pure bad luck. Apparently, in check they have a word

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00:28:13,280 --> 00:28:15,879
Speaker 1: specific for the case in which an entire family is

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00:28:15,920 --> 00:28:19,080
Speaker 1: poisoned and found dead at a later date. Morbid. But

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00:28:19,280 --> 00:28:21,680
Speaker 1: still fascinating to me that a singular word was made

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Speaker 1: for just such a horrible incident. Yeah, fascinating indeed, I thought, so. Yeah,

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Speaker 1: that's yep, It's amazing how the language conforms to you know,

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Speaker 1: what we need. Yeah, I have a I guess it's

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00:28:39,560 --> 00:28:45,120
Speaker 1: a coffee table book of untranslatable words. I'm kind of

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00:28:45,160 --> 00:28:50,800
Speaker 1: disappointed this one isn't in there. Um, yeah, that's a lot.

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00:28:50,840 --> 00:28:53,880
Speaker 1: There was a lot of fascinating stuff in there. Oh yeah,

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00:28:53,960 --> 00:28:56,080
Speaker 1: packed packed right in. Yeah, there's there's some there's some

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00:28:56,160 --> 00:28:59,240
Speaker 1: really great stuff about that particular mushroom and it's it's

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00:28:59,320 --> 00:29:05,959
Speaker 1: a associations with with various holiday like Christmas, holiday traditions

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00:29:06,040 --> 00:29:11,520
Speaker 1: and symbols. Yeah. Yeah, Well, thanks to both of them

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00:29:11,600 --> 00:29:14,680
Speaker 1: for writing to us. Yeah, you can write to us.

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00:29:14,720 --> 00:29:17,440
Speaker 1: Our email is food Stuff at how stuff works dot com.

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00:29:17,680 --> 00:29:20,080
Speaker 1: We're also on social media. You can find us on

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00:29:20,120 --> 00:29:23,160
Speaker 1: Facebook and Twitter at food Stuff hs W and on

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00:29:23,200 --> 00:29:26,959
Speaker 1: Instagram at food Stuff. We hope to hear from you.

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00:29:27,360 --> 00:29:30,720
Speaker 1: Thank you so much, as always to our super producer

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00:29:30,800 --> 00:29:33,720
Speaker 1: Dylan Fagan, thanks to you for listening, and we hope

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Speaker 1: that lots more good things are coming your way