Chapter XVIII · Vegetables and Farinaceous Products · No. 2197
2197—Capsicum or Pimentos (Poivrons doux)
The capsicums used in cookery are of various kinds: the Chilian and Cayenne kinds (Chili and Cayenne peppers) which have a strong, burning taste, are only used as condiments.
The large or mild capsicums, green, red, or yellow, are used more particularly as garnishes. Although the difference in their colouration is accompanied by a difference of quality, they are not easily distinguished in this respect; and, although the large, red Spanish capsicums are the best, the other varieties may be treated in the same way as the former.
Whatever be the kind of capsicums used, either grill or scald them in order to skin them, and clear them of their seeds. According to the purpose they are intended for, they are either cut up or left whole.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2197, p. 657. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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