Below you'll find a list of all posts that have been categorized as “More Chile Pepper Stories”
By Rick Hendricks [Editor’s Note: This essay is excerpted with permission from Sunshine and Shadows in New Mexico’s Past: The Statehood Period 1912-Present, published by Rio Grande Books (www.RioGrandeBooks.com) in collaboration with the Historical Society of New Mexico.] New Mexico is the only state in the United States that boasts a state question: “red or green?” While such a question …
Story and Photos by Sharon Hudgins Humble horseradish has become a hot seasoning among trendy cooks in America. But in the Old World it’s old hat—an ingredient that’s traditionally been used to spike up bland dishes long before Columbus brought the first chile pepper seeds back to Europe. Horseradish, both wild and cultivated, grows in many parts of the world. …
Story and Photos by Harald Zoschke Come to New Mexico in late summer, and you can’t escape its state fruit: What oranges are to Florida, chile is to New Mexico. The famous pepper is one of the defining ingredients of New Mexican Cuisine. While our perceived chile pepper color is red, a significant part of the harvest is picked, …
Besides the Piper nigrum there are many varieties of pepper in use among the natives of the countries where they grow; of these, that best known to us is called Cayenne pepper. The plant Capsicum, from which this spice is procured, is a native of both the East and West Indies, but the variety named Capsicum baccatum, or bird pepper, …
Editor’s Note. This is a listing and description of the peppers of the Capsicum genus commonly grown in the United States in 1865. It is from the book The Field and Garden Vegetables of America, by Fearing Burr. Boston: J. E. Tilton & Co., 1865. Please remember that we have learned a lot about chile peppers since this was written, …
