Chili Peppers, 1885

19th Century Chile Varieties in London and Paris

Dave DeWitt Historical Gardening Leave a Comment

Grown in the garden of the London Horticultural Society, 1832: Chili Peppers: Yellow Tree Capsicum, Red Chile, Small Red Chile, Tree Capsicum, Piment Longue Petit Tardif, Long Chile from the East Indies, Long Chile, Long Red Chile, Black Chile, Piment Violet, Indian Small Red, Cayenne Pepper. Large Long Yellow, Piment Gros, Capsicum Paprika, Short Red, Piment Cerise, Tall Cherry Red, …

Old Marketplace

Hot Peppers of Martinique, 1887

Dave DeWitt Caribbean Leave a Comment

By Lafcadio Hearn Old Marketplace of the Fort, St. Pierre, Martinique Pimento is an essential accompaniment to all these dishes, whether it be cooked or raw: everything is served with plenty of pimento,—en pile, eti pile piment. Among the various kinds I can mention only the pimmt-cafe, or “coffee-pepper,” larger but about the same shape as a grain of Liberian …

Piment d’ Espelette: The AOC-Protected Chile Pepper

Fiery Foods Manager Cooking with Chile Peppers, Europe Leave a Comment

By Dave DeWitt Recipe Index: Chicken Basquaise with Espelette Piperade Sliced Veal with Espelette Peppers Axoa Lamb with Espelette Pepper <Photo by Harald Zoschke Some varieties of chile peppers are given treasured status in certain regions of the world, where they are celebrated in art, legend, the kitchen, and festivals. Paprika has such status in Hungary, the jalapeño in Laredo, …