Smitten by a love of hot peppers, journalist Richard Schweid travelled to the capital of the US hot sauce industry, New Iberia, Louisiana. This is Cajun country, and
capsicum
(as hot peppers are known botanically) thrive in the region’s salty, oil-rich soil. At once an entertaining exploration of the history and folklore that surrounds hot peppers and a fascinating look at the industry built around the fiery crop, this text also offers a sympathetic portrait of a culture and a people in the midst of economic and social change. This edition of
Hot Peppers
has been thoroughly updated and includes some 25 recipes for such delicious spicy dishes as crawfish etoufee, jambalaya, and okra shrimp gumbo.