One of the most commonly asked questions about Capsicum cultivation is, Can I save seed? The answer is yes, but of course there are qualifications to that statement.
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
Brazilian barbecues are justly famous, and this sauce can be used for basting during the slow cooking process. Feel free to use it for American-style barbecues as well.
This recipe, curried with colombo paste, illustrates the Bengal influence in Martinique, particulary the northern part of the island. Why the Bengalis named their curry after Colombo, so far from Calcutta, is not known.
Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
The habanero relatives that we have collected and planted over the years are but a small fraction of the total number of pod types in the species. However, they paint a fascinating picture of the world of this intriguing species of chile pepper.
A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée.