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Espelette Pepper
The Espelette pepper ( French: ''Piment d'Espelette'' ; Basque: ''Ezpeletako biperra'') is a variety of ''Capsicum annuum'' that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.Larousse, p. 92. On 1 June 2000, it was classified as an AOC product and was confirmed as an APO product on 22 August 2002. Chili pepper, originating in Central and South America, was introduced into France during the 16th century. After first being used medicinally, it became popular as a condiment and for the conservation of meats. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.Larousse, p. 804. AOC espelette peppers are cultivated in the following communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. They are harvested in late summer and, in September, characteri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambo-les-Bains
Cambo-les-Bains (; eu, Kanbo) is a town in the traditional Basque province of Labourd, now in the Pyrénées-Atlantiques department in south-western France. It lies on the south-western bank of the river Nive. Cambo-les-Bains station has rail connections to Saint-Jean-Pied-de-Port and Bayonne. Population People In 1900, Edmond Rostand, writer of the play ''Cyrano de Bergerac'', came to Cambo-les-Bains because of his pulmonary disease. He was taken by the area and in time bought some land and had a house built. It was completed in 1906. His house, the Villa Arnaga, is now a heritage site and a museum devoted to Rostand's life and Basque architecture and crafts. The Spanish composer Isaac Albéniz died in Cambo-les-Bains in 1909 as well as another significant Spanish composer, Sebastián Durón, who died there in 1716. The French orientalist Jean Sauvaget died in Cambo in 1950. Musical instrument inventor Georges Jenny, who devised the Ondioline, died in Cambo-les-Bains in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Peppers
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika Tap De Cortí
Paprika Tap de Cortí is the result of grinding the Tap de Cortí variety of red pepper (''Capsicum annuum''), which is cultivated and processed only in Majorca and is responsible for giving colour, aroma and taste to the typical dishes and cold meats of Majorca. These peppers are the fruit of an herbaceous annual plant of the family Solanaceae. It is short — — , triangular and pointed at the end (similar to a bottle capAntoni Maria Alcover's dictionary with a fresh weight of between 17 – 20 grams, a dry yield (whole pepper) about 18 – 20% and sweet. The collection is done in steps, three harvests, and is unique because the fruits grow erect, looking skyward. Origins Paprika arrived in Majorca in the late sixteenth century from America and it quickly became a popular condiment. Already in the nineteenth century Archduke Ludwig Salvador of Austria (known as the King of the Balearen) pointed out that its main use was intended as a condiment, after being sun-dried. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938. Background The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert (1857-1942). Gilbert was a collaborator in the creation of this book as well as ''Le Guide Culinaire'' (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes," and "Montagné cannot hide from me the fact that he has used ''Le Guide'' as a basis for his new book, and certainly used numerous recipes." The third English edition (2001), which runs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purée
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) ''purified'' or ''refined''. Purées overlap with other dishes with similar consistency, such as thick soups, creams (''crèmes'') and gravies—although these terms often imply more complex recipes and cooking processes. ''Coulis'' (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a potat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scoville Scale
The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville heat units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. An alternative method, high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency. As of 2011, the subjective organoleptic test has been largely superseded by analytical methods such as HPLC. Scoville organoleptic test In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Festoon
A festoon (from French ''feston'', Italian ''festone'', from a Late Latin ''festo'', originally a festal garland, Latin ''festum'', feast) is a wreath or garland hanging from two points, and in architecture typically a carved ornament depicting conventional arrangement of flowers, foliage or fruit bound together and suspended by ribbons. The motif is sometimes known as a swag when depicting fabric or linen.Sturgis, pp. 22-23 In modern English the verb forms, especially "festooned with", are often used very loosely or figuratively to mean having any type of fancy decoration or covering. Origins and design Its origin is probably due to the representation in stone of the garlands of natural flowers, etc., which were hung up over an entrance doorway on fête days, or suspended around an altar. The design was largely employed both by the Ancient Greeks and Romans and formed the principal decoration of altars, friezes and panels. The ends of the ribbons are sometimes formed into b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ustaritz
Ustaritz (; eu, Uztaritze) is a town in the traditional Basque province of Labourd, now a commune in the Pyrénées-Atlantiques department, southwestern France. It is located on the river Nive some inland from Bayonne. Ustaritz station has rail connections to Saint-Jean-Pied-de-Port, Cambo-les-Bains and Bayonne. Ustaritz was the location of the assembly of local Basque leaders before the French Revolution. The 19th-century French playwright and historian Jean-Joseph Ader (1796–1859) was born in Ustaritz. Population See also *Communes of the Pyrénées-Atlantiques department References External links UZTARITZE in the Bernardo Estornés Lasa - Auñamendi Encyclopedia (Euskomedia Fundazioa)Information available in Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Cana ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Souraïde
Souraïde (; eu, Zuraide)ZURAIDE is a small village and a in the department in south-western . It is part of the traditional |
Saint-Pée-sur-Nivelle
Saint-Pée-sur-Nivelle (, literally ''Saint-Pée on Nivelle''; eu, Senpere)SENPERE is a village and a in the in southwestern |
