Word: capsicum
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...Marie Mondesir’s Nouvelle Lune Cuisine, the multi-layered flavors of crisp, fried plantains and hearty, Creole stews tell a tale of colonization in Haiti even as they reward the tongue. Tender okra evokes West Africa, finely-sliced capsicum introduces the produce of the Americas and sautéed onions, imported to Haiti on the ships of European merchant-adventurers, are a token of the Old World. Using recipes and techniques refined by a long family tradition, Mondesir, a native of Port-au-Prince, Haiti, proudly continues the rich culinary traditions of her island...
Simplicity and versatility are the foundations of Haitian cuisine. With ingredients culled from the island’s soil and seas, Haitian cuisine is both simple and satisfying. Capsicum and onions form the basis of the sauces, and flavor is then enhanced with spices, other vegetables and meat. Although more exotic meats such as goat and conch are featured sparingly, Nouvelle Lune’s offerings are dominated by hearty servings of pork, beef, fish and chicken. The preparation itself is kept simple and devoid of fuss, with no precise recipe for any dish. Meats are usually fried or boiled...
...pitchers doctored its horsehide; everything was stacked against the hitter (everything, that is, except for the occasional inspirations of such oldtimers as the pre-World War I Phillies' Otto Knabe and Mike Doolan, who once broke up a game with the Giants by swabbing the ball with capsicum salve, an irritant that sent Spitballer Jeff Tesreau to the showers with painfully swollen lips after only three innings...
...newspaper which profits from quack-advertisements. Presumably, enough whiskey continues available in the U. S. to gamble that a good percentage of newspaper readers would "fall" for a cure. Such cure Dr. J. W. Haines, of Cincinnati, offered to provide in his powders. They contain milk sugar, starch, capsicum (pepper) and a minute amount of ipecac-a useless and fake dope against alcoholism, declares the American Medical Association...