The first chiles to appear in North Africa were probably small, extremely hot annuums closely related to cayennes, which were and still are used mostly in the dried
red pod form or are ground into powders.
Not exact matches
«Jingle bell» or «rattle»; an allusion to the seeds rattling in the
pods of this oval chile about 1 1/2 inches in diameter and dark
red in the dried
form.
In the Madras chapter, the count was eleven of thirteen, and in the Kashmir chapter, seven of eight recipes called for hot chiles in various
forms, including fresh green and
red plus dried
red pods and powders.