Market Watch: In Ojai, hot chiles and a warm story

Market Watch

Steven Sprinkel and Olivia Chase with Espelette chile peppers grown at their farm, which they call the Farmer and the Cook, in Ojai. (David Karp / September 19, 2011)

By David Karp Special to the Los Angeles TimesSeptember 30, 2011

Reporting from Ojai—

Most native-born French recoil from chiles as if from snakes, but in the Basque country of the Pyrenees foothills, five miles from the Spanish border, the citizens of Espelette adore a unique local pod called the Espelette, conical, 3 to 4 inches long and medium hot, with thin flesh and many seeds. After harvest in late summer and fall, the vermilion pods are strung in ristra-like cordes, dried in the sun, roasted in bread ovens and ground into richly perfumed red-orange powder, with hints of hay, ripe tomatoes and toast.

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About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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