Posted on 06/26/2005 11:58:29 AM PDT by SJackson
Yes, please do. I have a couple (or more) recipes I would love to share. They are easy; and more than that, they are yummy.
Hey, this is very interesting. I'm going to send it along to a friend of mine. Good post!
If a ping list is made, please add me, Thanks.
Actually, the question in my mind is that these two things came, in the end, to the U.S. from south of the border (Mexico) although they both originated in the Old World. For myself, I can’t picture those folks coming from Brazil with cliantro and jalopeño seeds in their carryon flight bags to grow these things in their backyard once they got to the U.S. But wonders never cease. Also, I don't know when cilantro and peppers came to the New World.
Also, a little aside here, the favorite pepper here in Panama is the Habanero, the hottest pepper known in the world. I use plastic gloves to touch them if I have to cut them. I then throw the gloves away, well rapped in something else so no one can touch them by mistake.
I don't think the article was intended to be completely accurate from a historical perspective. I don't know about jalopeño. It would surprise be that Jewish immigrants to the New World had access to it. Cilantro, the seed-coriander, would clearly be known to them, if for no other reason than biblical references. Would they bother to bring seeds, I doubt it. FR has everything, maybe someone with knowledge of the commercial foodstuffs of the time will weigh in.
HABANERO PEPPERS
Habaneros are green in color and ripen one of numerous colors including red, orange, salmon, white, chocolate... depending on the variety. Their average size is 1 to 2 1/2 inches long, 1 to 2 inches in diameter and they are lantern-shaped, round or oblong. Technically, their species name is Capsicum Chinense Jacquin. Habaneros are the hottest chile peppers and rate around 200,000 - 300,000 Scoville Units.
Habanero means from Havana and is an extremely hot pepper believed to originally have been taken to the Yucatan Peninsula from Cuba. About 1,500 tons of habaneros are harvested each year in the Yucatan. They are also grown to a lesser extent in Belize, Costa Rica, Texas and California. (Also Panama for our local consumption.)
GNS Spices of Southern California has developed the Red Savina habanero which has been recorded in the Guinness Book of World Records as the world's hottest spice up to 580,000 scoville units! Red Savina Habaneros are the hottest peppers there are!
SCOTCH BONNET
The habanero is not the same pepper as the Scotch Bonnet They are of the same species but the Scotch Bonnet is not a Cultivar. The Scotch Bonnet has a different shape - one which closely resembles a Scot's bonnet - so it is very easy to differentiate the two. The Scotch Bonnet grows mainly in the Caribbean islands while the habanero grows mainly in Latin and North American. The flavor of the two, however, is very similar as is their heat level.
Thank you for the ping SR , I´m loving this :)
Yes, the cilantro has biblical references.
I have a copy of Jewish cookbook from 1846, believed to be the first kosher cookbook written in English.
saving recipes.
Yes, the cilantro has biblical references.
These are not authentic historical recipes. These are modern "early American style" recipes. Tomatoes were considered poisonous in colonial times, there were no freezers, no ovens where you could set the heat to 425, but then again, Reform "Judaism" doesn't care about nitpicky little details like that, or about keeping kosher.
ping
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I just liked the article, and didn't imply they were Kosher. I'd love to read the cookbook. Was there any non-recent tradition of using the leaf, cilantro, rather than corriander?
Don't ask me. Cilantro makes me gag. I once bought it by mistake instead of parsley and RUINED MY CHICKEN SOUP!!!
"Was there any non-recent tradition of using the leaf, cilantro, rather than corriander?"
I may have misunderstood what you said, but cilantro and coriander are the same thing. If I misunderstood you, I apologize.
It came from the reform Jews--why would anyone think it would be Kosher?
In common usage (maybe just in my mind), the leaf, cilantro, vs the seed, coriander.
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