SEED-VESSELS WE EAT 259 



of hot countries like peppery foods, A hot 

 stomach may act as a counter-irritant to the hot 

 climate. 



The tiny, slim peppers of Tabasco sauce are the 

 hottest of the hot, cylindrical peppers. One of 

 these furnishes the Cayenne pepper of commerce. 

 The thin, red shell is ground when dry, and used 

 sparingly as a condiment. It is much more whole- 

 some than black pepper. 



Chillies, or Chiles, are group names applied to 

 the little, hot peppers so universally used in hot 

 countries to season stews and other savory dishes. 

 One sees strings of these little red fingers hang- 

 ing up to dry over the entrances to houses and 

 shops in Mexico and the south of Europe. The 

 fiery temperament of the Latin races may 

 demand fiery condiments; or it may be the 

 result of such appetite. We Northerners would 

 not like to spare the dash of red pepper in 

 our salads, the piquant flavor of the fresh red 

 peppers in mixed pickles, nor the mild vegetable 

 developed by plant breeders as large as an apple, 

 and enjoyable eaten out of the hand, like an 

 apple. 



Paprika is a red powder made of the dry pods 

 of mild, sweet peppers. It can be used far more 

 freely than the pungent Cayenne. 



