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Posted on 7:25 PM by Wanto and filed under
By Ashlyn Cadence
This sweet pepper, forerunner of the various cultivated forms of the present day, is probably native to Colombia and may still be found in South and Central America. It differs from the cultivated sorts by having small deciduous fruits. The dried and ground ripe berries are used for seasoning, especially those of the red forms with long, pointed fruits. The berries of the blunt-tipped forms and plump, tomato-like fleshy-walled peppers arc harvested before they are ripe and eaten raw in salads or braised, roasted or preserved as a vegetable.
Dioscorides recommended it for the stomach and in the Middle Ages it was the custom to end a feast with 'caraway cookies', apparently because caraway has very good carminative properties (relieving flatulence), for which purpose it is used in pharmaceutics to this day. It was used together with anise, coriander and fennel to flavour jams, and as we learn from Shakespeare's Falstaff it could also be used to flavour baked apples.
The plant is native to tropical America and must have been grown there long before the discovery of the New World, as it has been found in ancient Peruvian graves. The Spaniards and Portuguese who discovered this seasoning on their voyages and introdpced it to Europe called it `Indian pepper'.
Paprika is one of the basic condiments of cookery. Without it there wouldn't he any Hungarian goulash. It is used in sauces, soups, salads, cheese spreads, sausages and salamis, as well as in meat and poultry dishes. It is one of the ingredients used to make tomato ketchup and curry-powder. Besides the dried ground seasoning, the tinned paste from the fresh ripe fruit is gaining widespread popularity.
Whole fruits are used in pickled vegetables; when ground, they are an essential ingredient of curry-powder. Hot tabasco sauce, used in the same way as Worcestershire sauce, is prepared by boiling the chopped fruits in salt water or vinegar.
The seeds are sown in spring about 2 cm deep in drills 40 cm (16 in) apart. It is harvested the second year in late summer when two-thirds of the fruits have ripened. The cut plants are tied into sheaves and left in the field until they are dry and fully ripened, after which they are threshed to obtain the seeds. The seeds - achenes (1) - are usually dried by natural heat. Caraway growing wild in the meadow is just as good for flavouring as the cultivated form.
Dioscorides recommended it for the stomach and in the Middle Ages it was the custom to end a feast with 'caraway cookies', apparently because caraway has very good carminative properties (relieving flatulence), for which purpose it is used in pharmaceutics to this day. It was used together with anise, coriander and fennel to flavour jams, and as we learn from Shakespeare's Falstaff it could also be used to flavour baked apples.
The plant is native to tropical America and must have been grown there long before the discovery of the New World, as it has been found in ancient Peruvian graves. The Spaniards and Portuguese who discovered this seasoning on their voyages and introdpced it to Europe called it `Indian pepper'.
Paprika is one of the basic condiments of cookery. Without it there wouldn't he any Hungarian goulash. It is used in sauces, soups, salads, cheese spreads, sausages and salamis, as well as in meat and poultry dishes. It is one of the ingredients used to make tomato ketchup and curry-powder. Besides the dried ground seasoning, the tinned paste from the fresh ripe fruit is gaining widespread popularity.
Whole fruits are used in pickled vegetables; when ground, they are an essential ingredient of curry-powder. Hot tabasco sauce, used in the same way as Worcestershire sauce, is prepared by boiling the chopped fruits in salt water or vinegar.
The seeds are sown in spring about 2 cm deep in drills 40 cm (16 in) apart. It is harvested the second year in late summer when two-thirds of the fruits have ripened. The cut plants are tied into sheaves and left in the field until they are dry and fully ripened, after which they are threshed to obtain the seeds. The seeds - achenes (1) - are usually dried by natural heat. Caraway growing wild in the meadow is just as good for flavouring as the cultivated form.
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