Spices
Guadeloupe Chili
Piment
Guadeloupe
Chili peppers; a plethora of spices enriches Guadeloupean dishes; piments (chili peppers) are common; the pillar of Creole cooking; the piment that fires Guadeloupean cuisine.
Original eatfuls sticker artwork
What it is
A closer look at Guadeloupe Chili.
Chili peppers; a plethora of spices enriches Guadeloupean dishes; piments (chili peppers) are common; the pillar of Creole cooking; the piment that fires Guadeloupean cuisine.
What to look for
Know it when you find it.
Small, fiery hot chili peppers; green or red; the piment of Guadeloupe; the heat of Creole cooking.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Guadeloupe Chili.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Absheron Peninsula, Azerbaijan
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Guam
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Herat, Afghanistan
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زعفران هرات
Saffron grown around Herat, hand-picked at dawn in autumn and repeatedly rated among the world's best.
Bolivia
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The bright yellow-orange chili pepper central to Peruvian cooking. Fruity, medium-hot and used in sauces, stews and marinades.
Venezuela
Ají Dulce
Small wrinkled chilli that looks like a habanero and smells like one but carries almost no heat, the aromatic base of every sofrito.
Peru
Ají Limo
A fragrant Peruvian chili with citrusy heat, especially associated with ceviche and seafood.
Peru
Ají Mirasol
Sun-dried ají amarillo with a sweet-fruity flavor used in Peruvian sauces and stews.
Peru
Ají Panca
A dark, sweet-fruited Peruvian chili used dried and ground in marinades, adobos and stews.