Thanks! I will try at Llasa Karnak -- it's the fianl ingradient for a
medieval recipe for pomegranet chicken I came across. Yum! Lezlie 

Name: Long Pepper
>Biological Name: Piper longum
>Other Names: Long Pepper, Dried Catkins, Pippali, Pipal
>Parts Used: Fruit
>
>from www.worldspice.com
>
>Another find for our friends in the culinary guild, this is one of the
>rarest spices in the west. From a cousin of the familiar peppercorn, these
>are two inch long bud heads made up of about one hundred tiny seeds, gray in
>color, and tightly bunched together. Used for it's peppery-ginger-ish flavor
>in ancient times, it's now one of the exotics in complex spice blends like
>Ras el Hanout from the Middle East. This spice is great for food
>experiments.
>
>http://www.worldspice.com/product_pages/spice_pages/0127long_pepper.htm
>
>they sell if for 4 bucks an ounce which they say equals about 1/4 cup
>
>A *lot*, I venture to say "most" of the sites I saw are connected to
>alternative health sites rather than spice sites which is sort of
>interesting, and maybe a clue to how to track it down locally. You may be in
>the wrong aisle :) Try the herbal remedies section!
>
>:)
>

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