94 FOOD FOR THE TROPICS 



and pepperpot, which has cassareep, chillies, etc. (tropical 

 America and West Indies). This is called " arube " or 

 " tucupi " in Brazil. Curry powder contains green ginger, 

 dried chillies, stick cinnamon, cloves, nutmeg, mace, tur- 

 meric, cardamom, lemon-grass (Serraye, in Sumatra), with 

 lime juice, tamarind, mango, and salt. 



Many Europeans are under the impression that " curry " 

 and rice means curry powder and rice. This is not so. 

 Curry means fish, beans, or peas with vegetables, spices, and 

 salt, which are eaten with rice boiled separately. So curry 

 and rice are equal to the European course of meat, vege- 

 tables, potato, salt, and pepper. 



The ingredients of " chutney " are green ginger, chillies, 

 tamarind, mango, lime juice, sugar, and salt. 



The active principle in the following condiments is an 

 essential or volatile oil. 



Capsicum, or Chilli 



There are two principal kinds of the genus Ca^mcum : 

 the larger, with fruit the length of a man's fore-finger, 

 usually termed capsicum ; and the smaller, with fruit 

 about IJ inches in length, usually called chilh (pepper). 



There are three varieties most commonly cultivated in 

 tropical countries : — 



(1) C. annuum, called Mattisa in Hindustani, and in 

 Brazil called Quija, or Quiya, or Pimentao. When green 

 this chilli is used for pickling, and when ripe it is mixed 

 with tomatoes, etc., to make sauces ; it is also dried and 

 ground into cayenne pepper. The consumption of this 

 variety is very great in hot countries, as it is the principal 



