Pepper Identification
Pimenta de Cheiro, grown by John Moore in Melbourne, Austraila. This is
one of the two main culinary chiles used in Brazil.
The name pimenta de cheiro means (roughly) "scented chile",
and it is used as much for its taste as for its heat. It is also called
"pimenta arriba saia", which refers to the women raising their
skirts to fan their faces because of the heat of the food. It is, I believe,
C. chinense, and looks very much like habanero, from the photos I have
seen of habaneros. Pimenta de Cheiro is larger [than a habanero plant]
with even darker green leaves which are smooth rather than crinkled like
the others. Itis actually quite a handsome plant with its deep green foliage
and rich orange fruit.
Pimenta de cheiro is used whole in a small number of casserole/stew
type dishes, such as Sarapatel, sometimes called the Brazilian haggis,
made from offal, blood, pimenta de cheiro and a few other things.
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
Pepper Identification
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