Below you'll find a list of all posts that have been categorized as “Chiles Around the World”
By Hubert Howe Bancroft, 1887 In preparing and cooking their food, the Aztecs displayed their usual ingenuity, though many of their dishes were of a very simple character. Maize, or Indian corn, when in the milk, was eaten boiled; when dry, it was parched or roasted, though it usually came to table in the shape of tortillas, then, as now, …
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 …
Zanzibar, 1897 In the Kew Bulletin (1892, p. 88) the following information respecting chillies was given in an article on the Agricultural Resources of Zanzibar, contributed by Sir John Kirk, G.C.M.G., K.C.B. :— “The small red peppers or chillies are largely grown in the more dry and rocky part of the island, where the upheaved coral presents a honeycombed surface …
From: The Trade-mark Reporter, Volume 10. New York: United States Trademark Association, 1920. McIlhenny Company v. Ed. Bulliard District Court of the United States for the Western District of Louisiana April, 1920 Trade-marks—Geographical Terms—”tabasco.” The word “Tabasco” is a valid trade-mark as applied to a pepper sauce manufactured in Louisiana, it not being used as a geographical or descriptive term. …
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 …
