Hot Peppers: The Story of Cajuns and Capsicum PUB201909 Traditionally a plant-based cuisine

Traditionally a plant-based cuisine

Praise the Lard

where tall tales are told

Features:• Traditional Eastern North Carolina BBQ style• Apple cider vinegar base with hot peppers and spices• Ideal for smoked pork

Hot Peppers: The Story of Cajuns and Capsicum PUB201909 Traditionally a plant-based cuisineAuthor: Richard Schweid Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U. S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery