Below you'll find a list of all posts that have been categorized as “Chile History”
This seems to be one of the few historical worldwide surveys of chiles and their consumption globally. It is interesting for several reasons. First, it is the first debunking of the notion that chile seeds are hot that I have ever found; second, it reports on adulterated cayenne, a problem in India, England, and the U.S. for centuries; and third, …
Editor’s Note: I found this interesting chile food history article while doing numerous complicated word searches in Google Books, a treasure trove of buried culinary information going back hundreds of years. I have provided the historical illustrations. –Dave DeWitt “The Virtues of Pepper, 1861” Article in The Floral World and Garden Guide, Volume 4. London: Groombridge and Sons, 1861. Cayenne …
Editor’s Note: From the Ortega website: “It all started with chile peppers. Emilio Ortega’s fascination with chiles began when he moved to New Mexico in 1890. Here he encountered the state’s popular big red chiles. Emilio discovered he preferred this chile when it was still young and green because it was tender and mild in flavor. When he returned home …
By A. L. Salisbury COMMERCE brings to cosmopolitan centres of demand sundry commodities, familiar and almost essential to the dietary of many persons, yet little used, or even known beyond certain limitations. Such a class of merchandise includes a noted condiment that, as a favorite and valuable item in the culinary economy of several southern countries, is especially prized. This …
Edited by Dave DeWitt The men of this rancho had all gone to the war and the house was full of women, who made supper for us all. We were twelve in number. We had tortillas, frijoles, and carne seca, stewed up, with chile Colorado. My readers may translate these terms for themselves. To me, it was all very …
