FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
TABASCO
Source: Leonard, Jonathan Norton. and the editors of Time-Life Books. 1969. Latin American Cooking Time-Life Books, New York.
Bright red, smooth-skinned and tapered chili or pepper, about 1.5 inches long. Hot. It is sold bottled whole, and is not to be confused with Tabasco sauce.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
is the famed devilishly hot-pepper sauces in Louisiana. [American p. 40]
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
A small, very red and very hot Capsicum introduced from the State of Tabasco, in Mexico, in 1868, by E. McIhenny, of New Iberia, Louisana.
Grimes, William. 2004. Eating Your Words. Oxford University Press.
is a pungent sauce made from the fruit of a capsicum pepper.
- ORIGIN named after the state of Tabasco in Mexico.
