Peppers: A Story of Hot Pursuits

by Amal Naj

In this evocative book, Wall Street Journal columnist Naj pursues his subject from Bolivia to New Mexico, interviewing growers, botanists, chefs, and doctors, even chronicling a long and acrimonious lawsuit that has raged around the use of the term "Tabasco." Illus.

Genres: Food, Nonfiction, History, Cookbooks, Cooking, Microhistory, Agriculture

245 pages, Paperback

First published June 16, 1992

About the author

Amal Naj was born in India and educated at Wilson College, Bombay, and Queen’s University in Belfast, Northern Ireland. He dropped out of Cambridge University to work as a reporter for the Wall Street Journal, where he covered a wide range of industries and subjects. After two decades at the paper, he quit and joined Pfizer Inc., in New York, and ran business operations as a senior executive for more than a decade. Presently he divides his time between writing and overseeing medicine companies he has founded.

Reviews

[Sesana · Rating 2 out of 5]

I think the real problem here is that I'm not a big fan of chili peppers. I don't normally let this bother me when I'm picking out books on food. I don't drink gin, but I remember reading a book a few years back about gin that was just riveting. Likewise, I was once bored by a book about chocolate, the one food that is to me the surest proof that God loves humanity. A really good book about food will overcome my personal tastes. This one didn't. Naj is not a bad writer, though more journalistic than I normally like. I'm certain that if I were a big chili fan, I would have gotten a lot more out of this book than I did. The chapter on saga of tabasco lawsuits was pretty interesting, though. The cover, which looks to me just like the label on a bottle of pepper sauce should, is really cool. But I personally had a hard time keeping my interest up. I would absolutely recommend it to chili lovers, though.

[Rogue Reader · Rating 4 out of 5]

A man from the north of India writes of the world's peppers and determines that Mexico has the most diverse products and richest pepper-based cuisine. Love the plant exploration and work that the land grant universities do. Addictive, but not for me...

[Kathryn Wood · Rating 3 out of 5]

Lost me a bit at “the cooks who worked in my home” but did keep going. An overall lovely read! Tabasco Sauce litigation chapters were interesting, I was biased in wanting more heavy-duty botany/ pepper geneology investigation, but would highly reccomend to hot sauce lovers everywere.

[v · Rating 3 out of 5]

3.75/5 still craving mala

[Joan · Rating 4 out of 5]

Everything and more than you want to know about peppers. Fascinating

[Soppedal · Rating 4 out of 5]

Went through a series of food-related books that a former neighbor who I believe was a chief, left out on the street in a box . Never one to pass up a free read, I read this.

This was an enjoyable light read with some nice globetrotting, the author definitely did some legwork to get the story behind peppers in all their glory. I wanted a little more information about native pepper species particularly the one's that are used in traditional cooking such as the chiltepin but the author documents a fascinating mix of agribusiness in the pursuit of the public's taste for hotter and hotter peppers.

[VeganMedusa · Rating 3 out of 5]

A light read, quite entertaining and interesting. I really want to go to Mexico now, or at least New Mexico or Louisiana, and visit the markets and try all those peppers. I also want to throw out our McIlhenny's Tabasco Sauce after reading how that company has hounded everyone who's tried to sell a tabasco sauce - they've essentially patented all tabasco sauces. But I won't because it's too good. But maybe next time we run out I'll look for something different. That company did not come out of the book looking good at all.

[Mike · Rating 3 out of 5]

A re read.This book is a little old, so some of it seems a bit dated.Good history of the chili and how it spread around the globe and how different cultures have used chilis for culinary and other purposes.
One old wive's tale from India (I think) says to rub your penis with a chili/raisin paste if you want to impregnate an old lady.I'll stick with peppers on my plate.

[Joseph Gendron · Rating 5 out of 5]

This is a wonderful book. I learned so much about chiles and how they are used in different cultures. It makes me want to sample, eat and grow more of this intoxicating fruit. I'm glad I live in a chile growing region, Nuevo Mexico!

[Chadwick · Rating 3 out of 5]

Good research, some interesting interviews, some nice-ish travel writing, but as a whole written in a somewhat cloying, smirky tone. Also, fairly dated as far as culinary trends are concerned.

[Snail in Danger (Sid) Nicolaides]

An interesting collection of information/trivia, but not helpful for someone looking for systematically organized information about how improve their selection of and cooking with chiles.