Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Piment d' Anglet Chile Peppers
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The Piment d' Anglet chile has a long, slender pod that tapers down to a point at its tip end. A fairly large chile pepper they are thought to have their best flavor and texture if picked when six inches in length or shorter. Its skin is sleek and glossy with slight wrinkling and creasing running the length of the pod. Its shape too can be twisted and kinked slightly or simply straight depending upon how it grows. The Piment d' Anglet chile pepper has a sweet pepper flavor and is completely void of heat. The pods are typically picked when young and green though they can be left on the plant to reach full maturity at which time their skin will turn a vibrant red hue, and its flesh will offer an even sweeter flavor. When fresh its flesh is crisp with a vegetal flavor, once cooked its sweetness is enhanced, and its flesh takes on a tender and meaty texture.
Piment d' Anglet chile peppers are available in summer months.
The Piment d' Anglet chile is a Basque Fryer chile also referred to as Doux des Landes, Chiparras chile and Piment Basque. Botanically speaking it is a member of Capsicum annuum and hails from the Basque region of Spain and France. Similar to the Italian frying pepper the Jimmy Nardello the Pimebt d’ Anglet is a popular chile amongst sweet pepper enthusiasts and small growing operations and is sought after for its sweet flavor and superiority as a frying pepper.
The Piment d' Anglet chile is an essential ingredient in the cuisine of the Basque region of Spain and France. They are a popular frying pepper and can be blistered in olive oil and served simply with sea salt or as an accompaniment on sandwiches, salads, pizzas, omelets, and paella. Its long shape makes it ideal for use as a stuffing pepper, roasted, then filled with cheeses, ground meats, or fish. It can be cooked down to make both red and green sauces or added to soups and stews. They can be sliced into rings or left whole and pickled or preserved in oil. Piment d' Anglet chile peppers are a classic ingredient in the popular Basque dish piperade and basquaise, which are preparations of sweet peppers and tomato. The flavor of the Piment d’ Anglet chile pepper pairs well with balsamic vinegar, citrus, olive oil, manchego, goat, and parmesan cheeses, chorizo, shellfish, ham, white wine, butter, onion, tomato, apple, tuna fish and salted cod. To store fresh peppers keep refrigerated and use within two weeks. When drying out fresh peppers for long term use be sure to keep away from moisture.
The Piment d’ Anglet chile pepper has been used as a susceptible cultivator in numerous studies on developing varieties of plants that are increasingly resistant to viruses and pests. It is a popular choice for use in these studies as the Piment d’ Anglet naturally has no built in genetic resistance to any known virus.
Like many pepper varieties the Piment d’ Anglet made its way to Europe via Spanish explorers who had brought peppers back to Europe from the New World. The Piment d’ Anglet chile pepper is believed to be native to the Southwest of France where it has been grown for well over a century. In the Basque region it is noted in historical documents as having been grown by both the Franciscan Bernardine sisters and Jean Moyrie. An official Basque pepper the Piment d’ Anglet is also known as Doux des Landes which translates to mean, sweet from Landes, a town in southwest France where this pepper originated.