There are several different kinds of pimentos used in cookery; some of them such as chillis and the Cayenne pimento are so hot and strong that they can be used only as a condiment.
large pimentos or capsicums as they are sometimes called, can be green, yellow or red in colour; there is a slight difference in the quality of the three but it is not readily noticeable.
Although the big Spanish pimentos are best, other varieties can be prepared in the same ways. They are generally used as a garnish.
In whatever way pimentos are to be prepared they must first be skinned either by grilling under the salamander or by plunging into hot deep fat. The skin should be removed as quickly as possible and the seeds removed by cutting the pimento open at the stalk end.
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