Origin of a tiny red pepper corn
We recently ate at a restaurant that served a pine nut brittle very similar to a recipe on Food 52 http://www.food52.com/recipes...
except that it was paper thin and also had a tiny, flat red pepper seed. The only thing they would share was that it was difficult to get these seeds. Any ideas as to how to make the brittle so thin and what the seed might be? Thanks
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Other than that, it's a little hard to tell without a picture. Perhaps we have other pepper experts who can chime in!