I couldn’t believe that this month commemorates Pickled Peppers. The thought of this foodie celebration reminds me of a childhood nursery rhyme that was a true tongue twister. Many of you may remember the poem about Peter Piper? There are a few different versions of this tongue twister, but this is how I remember it:
Peter Piper picked a peck of pickled peppers.
A peck of pickled peppers did Peter Piper pick.
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers that Peter Piper picked?
For all of you foodies, I came upon this book dedicated to chile peppers and the impact the climate is having on the survival of this spicy ingredient.
Hot Spots Along the Pepper Trail
by Kurt Michael Friese, Kraig Kraft, Gary Paul Nabhan
Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse—they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture.