CONDIMENTS 95 



ingredient in all curries and chutney. Ground into a paste 

 between stones, with a little oil, ginger, and salt, it is good 

 seasoning for rice and various dishes. 



(2) Goat Pepper, called Lai Mirich in Hindustani and 

 Pimenta de Cumari in Brazil. In India it is the com- 

 monest and largest species, and when ripe the pod is bright 

 red. When picked it is laid out on mats to dry in the 

 sun, and is an indispensable ingredient in curry. Both 

 green and ripe it is much used for pickles. By pouring 

 hot vinegar on the fruit all the essential qualities are 

 procured, and this liquid which is called " chilli vinegar," 

 is used for flavouring. The pods are often dried on hot 

 plates or in a slow oven, pounded in a mortar, then passed 

 through a hand mill till finely powdered, well sifted, and 

 preserved in a corked glass bottle for use. In Jamaica, 

 salt and pepper are ground into it, and it is then called 

 "cayenne butter." 



(.3) Bird's-eye Chilli or Pepper, called Pimenta Mala- 

 gueta in Brazil. This small chilli is not so much in 

 request as those already mentioned ; it is principally used 

 for making chilli vinegar ; and, mixed with salt, is employed 

 for seasoning. Chillies are often fried in oil, and eaten 

 with beans, fish, etc. 



Cinnamon 



{Cinnamomum Zeijlanicwii) 



This tree is a native of the mountain forest districts of 

 Ceylon, etc., up to 3,000 feet. It is called Canella , de 

 Ceylon in Brazil ; Kaiamanis or Kuletmanis in Malay. 

 When under cultivation, the young bushes are pruned, so 

 as to prevent the formation of trees and to cause them 



