The hottest of all seasonings is that obtained from the ripe fruits (berries) of various forms of Capsicum frutescens. Called chillies, they are bright red, much smaller than the fruits of sweet pepper and vary in shape, depending on the variety.
The fruits are generally dried in the sun, becoming wrinkled during the process and turning dark red to orange red. The dried fruits, with calyces removed, are ground to yield cayenne pepper, so named after the port of Cayenne, chief town of French Guiana.
Nowadays caraway is commonly used in breads and on buns, also added to boiled potatoes, sauerkraut, roast pork and roast goose or duck.
According to medieval tradition, chopped fresh leaves are added to soups and salads. Caraway may also be used in powdered form, but it must be ground just before being used so the fragrant essential oil does not evaporate.
Sweet pepper was introduced to Europe by Christopher Columbus, who in 1493 brought it back to Spain from the island of Haiti. Nowadays it is grown and prepared as seasoning mainly in the warm regions of southern Europe, in Central America, India and eastern Asia.
Chillies are a spice typical of South American cookery with a great many uses (with meats, fish, shellfish, soups, sauces, eggs and vegetable dishes). - 16035
The fruits are generally dried in the sun, becoming wrinkled during the process and turning dark red to orange red. The dried fruits, with calyces removed, are ground to yield cayenne pepper, so named after the port of Cayenne, chief town of French Guiana.
Nowadays caraway is commonly used in breads and on buns, also added to boiled potatoes, sauerkraut, roast pork and roast goose or duck.
According to medieval tradition, chopped fresh leaves are added to soups and salads. Caraway may also be used in powdered form, but it must be ground just before being used so the fragrant essential oil does not evaporate.
Sweet pepper was introduced to Europe by Christopher Columbus, who in 1493 brought it back to Spain from the island of Haiti. Nowadays it is grown and prepared as seasoning mainly in the warm regions of southern Europe, in Central America, India and eastern Asia.
Chillies are a spice typical of South American cookery with a great many uses (with meats, fish, shellfish, soups, sauces, eggs and vegetable dishes). - 16035
