During a visit to North America in 1748, Swedish-Finnish
botanist and naturalist Peter Kalm observed Guinea peppers being
cultivated by slaves in Philadelphia, noting that the pods were occasionally
pounded and "mixed with salt preserved in a bottle" to be used as a
sauce for meats and fish. Kalm reported that the pepper sauce gave the food a
"very fine taste." Ever since, Americans have been evolving new
flavors to complement their smoked meats. Here's a primer on America's principle
barbecue sauce styles.
01 August 2016
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