According to many accounts, chile peppers were introduced into what is now the U.S. by Capitan General Juan de Oñate, the founder of Santa Fe, in 1598.
Pepper breeders make controlled crosses between plants in order to combine genes of interest, and with a little practice you too can make your own crosses.
The most commonly smoked is the jalapeno, which is generally considered too fleshy to be dried. Smoked Jalapenos are called chipotles.
There is a minor debate over the arrival of the imported Capsicums from the Western Hemisphere into Hungary and surrounding areas. Some historians credit their spread to the invasion of the Ottoman Turks into Central Europe.
The tabasco pepper is the best-known cultivar of this species, being the primary ingredient in the famous sauce that is now more than 125 years old.
In Jamaica, much use is made of fresh peppers the most highly esteemed hot pepper being the ‘Scotch bonnet’, which has a wonderful perfume and flavour.
While exploring the multifaceted cuisines of Trinidad and Tobago (T&T), Dave and his wife, Mary Jane, had the opportunity to experience Congo pepper fever on those two islands.