We know you think this is going to be difficult, but it’s really all about a shift in focus towards the world’s hottest hot sauces.
Archive for March, 2012
It is no accident that “hot” peppers are the backbone of Central- and South American indigenous cuisines. They “love” heat.
The capsicum genus, a branch of the solanaceas family, contains 31 known species, only five of which are domesticated.
Over centuries, these five species travelled from their ancestral places of origin to near and far, and everywhere they were manipulated by framers and shaped by “terroir” to produce a kaleidoscopic array of sub-varieties/
The major pepper originated from capsicum cumonnuum which itself evolved from devilishly hot anonymous peppers long forgotten.
Then there are capsicums chinense, capsicum baccatum, capsicum pubescens and others.
All capsicums are fruits with lustrous skins and ribbed and seed-filled interior.