Sentences with phrase «pepper piment»

Review Body: I should have commented that I add my all time favorite pepper piment d'espelette to this dish and it is the perfect seasoning for it.

Not exact matches

Among the various kinds I can mention only the pimmt - cafe, or «coffee - pepper,» larger but about the same shape as a grain of Liberian coffee, violet - red at one end; the piment - zoueseau, or bird - pepper, small and long and scarlet; — and the piment - capresse, very large, pointed at one end, and bag - shaped at the other.

Editor's Note: For additional information about the Espelette pepper, and recipes, see Piment d' Espelette: The Beloved Basque Chile Pepper

In fact, the pungent pods are an important economical factor in Yucatan, and there are even discussions to gather some sort of regional protection for Yucatan Habaneros, not unlike peppers in other countries, like Pimentón de la Vera in Spain or Piment d'Espelette in France.

That chile is piment d' Espelette, or the Espelette pepper, and it has become a cultural and culinary icon in that part of Basque country.

The most famous chile in France is piment d' Espelette, or the Espelette pepper, and it has become a cultural...

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until sofpiment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until sofPiment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Grown in the garden of the London Horticultural Society, 1832: Chili Peppers: Yellow Tree Capsicum, Red Chile, Small Red Chile, Tree Capsicum, Piment Longue Petit Tardif, Long Chile from the East Indies, Long Chile, Long Red Chile, Black Chile, Piment Violet, Indian Small Red, Cayenne Pepper.

The company sources some unusual spices, too, such as Sichuan peppercorns, Grains of Paradise or Piment d'Espelette, a ground chili pepper from the Espelette region of France.

Now add the pepper (optional), cooked brown beans and cooked chickpeas and cook them for a couple of minutes, add cumin, smoked paprika, all spice (piment), salt and pepper to taste.

Swedish botanist Peter Kalm observed «guinea peppers» and «piment» in gardens near Philadelphia in 1748 and Albany in 1749.

hot smoked paprika (honestly, anything with a little bit of heat and peppers would work well here like cayenne or piment d'espelette) and 1 tsp.

Europe also has some peppers that thrive best in their original microclimates — see our reports about Piment d'Espelette in the Basque district France, or Peperoni de Senise in the Basilicata region of Italy.

6 cod fillets 230 g / 8 ounces chorizo 45 g / 1/2 cup tablespoons grated Parmesan cheese 45 g / 3/4 cup tablespoons of breadcrumbs 15 g / unsalted butter Olive oil Piment d'Espelette Coarse sea - salt and freshly ground black pepper