More than a quarter of the people on earth eat peppers every day of their lives, and true pepper lovers are always looking for better-tasting, hotter peppers. This handy, reliable guide makes finding them easy, as capsicum expert Jean Andrews shows you how to identify and use 42 peppers, both fresh and dried, commonly available in North American markets.
Andrews describes each pepper in detail, starting with its size, color, fruit shape, flesh, and pungency. She gives its common names, sources, and uses, and indicates other peppers that can substitute for it in recipes. Drawing on her vast store of pepper lore, she also includes notes and anecdotes about each pepper. Her color photographs illustrate all of the peppers.
In addition to the species descriptions, Andrews offers practical guidance on selecting and storing, roasting and rehydrating, and growing and harvesting peppers. She explains pepper nomenclature, describes the pungency factor, and notes the significance of color, aroma, flavor, and nutrition.
…[Jean Andrews] mixes wit with wisdom as she concisely explains more than you’ve dreamed of asking about capsicums—with and without heat. There is helpful information about nomenclature, cultivars (varieties and hybrids), family groupings, and how to choose and store peppers. Color photographs show relative sizes of 46 peppers (39 fresh) accompanied by the basics of each: multiple names, average sizes, colors, shapes, uses, and substitutes.
- Who Picked Those Pickled Peppers? Introduction
- What's in a Name? Nomenclature
- Know Your Poison! How to Recognize the Domesticated Species
- What Kindles the Flame? Capsaicin, the Pungent Principle
- Look Good, Smell Good, Taste Good! Color, Aroma, and Flavor
- Peppers are Good for You! Nutritional Value
- Let's Choose 'Em and Use 'Em: Selection and Storage
- Ready, Set, Go! How to Roast and Rehydrate
- How to Get Rich Quick! Culture
- The Peppers
- Illustrated Glossary
- Seed Sources