20.000 x 24.000 x 0.750 inches
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Le Piment Rouge D' Haiti
Painting - Oil On Canvas
“Piment Rouge” is called in English, “Red Chili Pepper”. In Creole, it is called, “Piman Bouk”. The title is translated as, “Haiti’s Red Chili Pepper”. Red Chili Pepper is native to Haiti. Whatever its color; green, red, orange, and yellow; it is hot in flavor. The seeds are the hot part of the pepper. When the seeds are taken away, one has an aromatic and tasty spice. The chili red pepper is grown throughout the year. It is organic. Which means no insecticide, no pesticide, and no fertilizer has been sprayed on it. It is a unique spice to add to your cuisine. The chili pepper is used to reinforce flavor.
Dishes are seasoned freely. Haitian cuisine tends to be spicy, not mild; hot but not excessively.
After handling hot chili pepper, one should wash the hands with lemon or lime juice to prevent the spice to get to the eyes or mouth.
Haitian cuisine originates from several cookery styles, also from various ethnic groups that inhabited the western portion of the island. The racial groups that populated Haiti were the pre Columbian indigenous Amerindians (they were the peaceful Arawaks Indians who inhabited the entire Caribbean), the French colonists, and the African slaves.
Originally, chili pepper was confined to street vendors or open marketplaces. Presently, chili pepper is also a domestic output in Haiti. It is involved in a fair trade meaning exporters go directly to the farmers to purchase peppers, at a fair price.
This spice is exported toward the American Market and it is increasing in demand, according to some credible source.
January 13th, 2012
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